• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Good Cheap Eats
  • About
    • About Good Cheap Eats
    • Media
    • Privacy Policy
    • Disclosure
    • Contact Me
  • Members Only
    • Login
    • Club Homepage
    • Club Resource Library
    • Downloads
    • Live Club Events
  • Recipe Index
  • Blog
  • SHOP
    • Purchases
    • Cookbooks
    • Planner
    • The Good Cheap Eats Club
    • Meal Plans
    • Holiday Helps
menu icon
go to homepage
  • Easter Recipes
  • Budget Strategies
  • Recipes
  • Shop
  • Join the Club
  • About
  • My Account
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Easter Recipes
    • Budget Strategies
    • Recipes
    • Shop
    • Join the Club
    • About
    • My Account
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Main Dishes » Beef

    Rock Taco Night with this Salsa Verde Beef (Slow Cooker & Instant Pot Methods)

    Published: May 11, 2019 · Modified: Jul 19, 2022 by Jessica Fisher

    FacebookTweetPinPrint
    As an Amazon Associate I earn from qualifying purchases. For more details, please see our disclosure policy.
    Jump to Recipe Print Recipe

    This Salsa Verde Beef recipe is one of the simplest, yet it packs a ton of flavor. It cooks up in the slow cooker or the instant pot, making for the easiest of meals.

    three tacos on tray this …

    When dinnertime rolls around, what do you most want to do? 

    Eat, right?

    Sure, somedays you look forward to cooking, but at the end of a long day, most of us are looking forward to the eating part more than the cooking part.

    If the Jetsons had been as prophetic as we hoped back when we were five, you’d have a machine that you could program to produce whatever you wanted whenever you wanted to eat. So far, that invention hasn’t made it to the pages of Amazon.

    Well, no problem.

    Yes, I’m serious. It’s no problem if you’re all set with a meal plan, particularly one that includes this Salsa Verde Beef. 

    I developed this recipe almost ten years ago and it continues to be a fan favorite. And for good reason! Not only does it contain a mere five ingredients (oil not pictured below) but it can also be made super efficiently in the slow cooker or instant pot.

    Boom! Dinner ready with very little effort on your part. It’s like having a Jetson-era contraption of your own.

    ingredients for salsa verde beef

    What is Salsa Verde Beef?

    Salsa Verde Beef is a delicious dish of beef braised in salsa verde (green salsa) until it is fall apart tender. It’s great as a taco or burrito filling as well as for topping bowl meals or lettuce wraps.

    What is a good cut of beef for shredding?

    Chuck roast is one of the best cuts of beef for shredding. It’s marbled with fat that breaks down and makes for a very tender roast or meat for shredding. Rump roast works well, too.

    What is salsa verde made from?

    Salsa verde, “green sauce” in Spanish, is typically made from a base of tomatillos and chiles. It’s delicious as a topping for Mexican food, but goes wonderful as a sauce in dishes. 

    I feature Salsa Verde in Chicken Enchilada Casserole, Poblano Chile Enchiladas, and Creamy Chicken Salsa Verde.

    Can you make your own salsa verde? 

    You absolutely can make your own salsa verde. I tried it once years ago but didn’t like fussing with the sticky tomatillo skins. Both Herdez and Trader Joe’s make such great bottled versions, that I’m okay with not making homemade in this instance.

    Plus, making salsa for this recipe would kind of defeat the purpose of the almost instant meal, ya know?

    Can I freeze salsa verde beef?

    This is a great dish for freezing. In fact, I highly recommend it. Make a double batch, cool and freeze half, and enjoy a rocking taco night someday in the future.

    how to make salsa verde beef collage

    How do you make Salsa Verde Beef?

    This is such an easy recipe! You can make it in either the slow cooker or the electric pressure cooker. Here’s the basic method:

    1. Cube the meat, chop the onion, and measure out your oil, taco seasoning, and salsa verde.
    2. Heat the oil in a skillet or in the pot of your pressure cooker on sauté. Brown the meat in the hot oil, turning to sear all sides. Don’t crowd the meat cubes in the pan; you may need to do this in batches.
    3. Transfer the meat to the slow cooker or to a bowl if you’re using the Instant Pot.
    4. Add the onion to the drippings in the pan and cook, stirring, until tender. Add the taco seasoning and cook for another minute. 
    5. Stir in the salsa verde and cook, scraping up any bits on the bottom of the pan or pressure cooker.
    6. If using the slow cooker, add this mixture to the crock. If using an Instant Pot, add the meat back in. Stir well to combine.
    7. Cover the slow cooker and allow to cook 6 to 8 hours on low or until the meat is fall apart tender. If you’re using the pressure cooker, set it to manual high pressure for 45 minutes. Release the pressure when the cycle ends.
    8. Shred the meat with two forks and use as a taco or burrito filling.

    Seriously, this recipe is bomb, as my sister in law would say. My kids’ eyes light up when I mention it, so that makes it officially a winner. I love it for its versatility. Use it as a taco or burrito filling or add 5 cups cooked pinto beans to make a delicious chili.

    Over time this recipe has become one of my most popular. I haven’t met a person who didn’t love it. Unfortunately, there are rarely leftovers, so you definitely want to make that double batch I was telling you about.

    salsa verde beef tacos

    How to make this good and cheap:

    Here are some of the strategies you can use to make this recipe more economical:

    • Meal plan around what’s on sale. Don’t decide to make this when chuck roast is $7/pound  and you have none in the freezer. Wait until the price is right.
    • Stock up on ingredients when they are on sale. For instance, when I see a great price on chuck roast as I mentioned before, I buy a lot. 
    • Price match. I track my prices so that I know the best prices on the items we use the most. That means I buy my cheese and lettuce at Costco because they’re super cheap there; my beef at Ralphs or ALDI on sale, etc.

    Tools I use to make this recipe easy:

    This is a pretty straight-forward dish. You don’t need any fancy equipment. However, having some good basic kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I like to use in this recipe.

    • plastic cutting boards – I have blue boards for veggies and white boards for meat.
    • Ergo Chef chef’s knife – I’ve had my set for several years and they work well.
    • large skillet with lid – I have two of these since I love this model so much.
    • Ergo Chef cooking tongs – I love these! They are my favorite cooking tongs.
    • slow cooker – This is the slow cooker I own. The app has gone wonky recently so I don’t use the wifi function, but the cooker is a good one.
    • instant pot – I have this model.

    three tacos on tray

    If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
    three tacos on tray
    Print Recipe Add to Collection Go to Collections
    4.89 from 9 votes

    Salsa Verde Beef

    This Salsa Verde Beef recipe is one of the simplest, yet it packs a ton of flavor. It cooks up in the slow cooker or the instant pot, making for the easiest of meals.
    Prep Time15 mins
    Cook Time6 hrs
    Total Time6 hrs 15 mins
    Course: Main Course
    Cuisine: Mexican
    Servings: 8
    Calories: 238kcal
    Author: Jessica Fisher
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon olive oil
    • 2-3 lb rump roast cut into 1 ½-inch chunks, can also use chuck roast
    • ½ onion chopped for ½ cup
    • 2 tablespoon Taco Seasoning Mix
    • 1 cup salsa verde
    US Customary - Metric

    Instructions

    To prepare in the slow cooker:

    • Heat the oil in a large skillet. Add the beef chunks and brown on all sides to caramelize. Remove the meat to the crock of a slow cooker.
    • Add the onion to the drippings in the pan and saute until lightly browned. Stir in the taco seasoning mix and heat about 1 minute. Add the salsa and stir, scraping up any browned bits. Transfer the liquid to the slow cooker. Stir to combine.
    • Cook on low 6-8 hours. Shred and serve.

    To prepare in the pressure cooker:

    • Heat the oil in the pot of your pressure cooker on sauté. Brown the meat in the hot oil, turning to sear all sides. Don’t crowd the meat cubes in the pan; you may need to do this in batches. Transfer the meat to a bowl if you’re using the Instant Pot.
    • Add the onion to the drippings in the pan and cook, stirring, until tender. Add the taco seasoning and cook for another minute. Stir in the salsa verde and cook, scraping up any bits on the bottom of the pressure cooker.
    • Add the meat back in. Stir well to combine.
    • Secure the cover and close the pressure valve. Set the pressure cooker to manual high pressure for 45 minutes. Release the pressure when the cycle ends.
    • Shred the meat with two forks and use as a taco or burrito filling.

    Notes

    Note: You can use any kind of salsa. It doesn’t have to be salsa verde, but we like the flavor it adds to the beef. To freeze: Wrap, label, and chill completely before freezing.

    Nutrition

    Calories: 238kcal | Carbohydrates: 3g | Protein: 21g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 345mg | Potassium: 448mg | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 2.1mg | Calcium: 22mg | Iron: 2.4mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    Salsa Verde Beef | Good Cheap Eats

    Originally published August 2009.

    « What’s Your Meal Planning Personality?
    Hot Weather Meal Planning: How to Keep Your Cool »
    FacebookTweetPinPrint

    Reader Interactions

    Comments

    1. Tina

      November 29, 2020 at 5:57 pm

      5 stars
      My husband loves this – thanks! I’m a vegetarian, so I just do the cooking! This is my go-to recipe now for burritos for him. I wanted to reply about using London Broil – I used it for this recipe and a lot of other slow cooker recipes, like beef stew. It always turns out tender and juicy. It has a lot less fat than a chuck roast, so it’s not swimming in grease and you get more for your money, I think. Maybe if they used too much meat and not enough liquid in the slow cooker it could possibly be dry, but I have never had a problem with it or a complaint about it. Thanks again!

      Reply
      • Jessica Fisher

        November 30, 2020 at 3:32 pm

        Thanks for chiming in, Tina! I’m so glad you’ve had such great success with this.

        Reply
    2. Kim Tasker

      June 12, 2019 at 6:33 pm

      5 stars
      Dee-licious!

      Reply
    3. Becky

      February 27, 2016 at 7:14 am

      Curious what you used to create the salsa topping in your photo. Was it just basil, onion and chopped tomatoes?

      Reply
      • Jessica Fisher

        February 27, 2016 at 9:00 am

        Pico de gallo: https://goodcheapeats.com/2010/08/pico-de-gallo/ Cilantro, not basil.

        Reply
    4. Heidj

      July 15, 2015 at 7:34 pm

      This had been on my Pinterest board forEVER, but I just got around to actually making it tonight. I walked my daughter through the prep (on the phone while I was at work) and came home to an amazing dinner! It was so good, there are ZERO leftovers for lunches!
      Thanks so much! Everyone has already requested this again! 🙂

      Reply
      • Jessica Fisher

        July 16, 2015 at 8:52 am

        Yay! It’s a big favorite here, too. No leftovers unless you make a double batch. 🙂

        Reply
    5. Tina

      March 29, 2015 at 8:29 am

      I tried this and there wasn’t enough liquid at all. The meat was hard because of it. There is only the one cup of salsa for liquid. I used top round. Any suggestions?

      Reply
      • Jessica Fisher

        March 29, 2015 at 3:44 pm

        In a slow cooker you really should not need much liquid. However, round steak (top round) is not really the best cut for this. I think you’d have better luck with chuck roast.

        Reply
    6. Julie Hooper

      February 18, 2015 at 8:34 am

      We have been making this for several years now and it is a winner! It is one of my husband’s favorite meals. I try and make a large batch and freeze a meal – problem is I can’t always keep enough to save, as the family devours it!!

      Reply
    7. Jennifer

      January 02, 2015 at 6:03 pm

      Soo good!! Definitely a keeper! 🙂 Just wish I wasn’t fresh out of Pico de Gallo – will definitely get some tomorrow for the next round because I think it would make it even more AMAZING.

      Reply
      • Jessica Fisher

        February 14, 2015 at 1:25 pm

        So glad you liked it!

        Reply
    8. Marjori

      September 30, 2013 at 8:29 pm

      This looks delicious and your tortillas always look so yummy…do you make them yourself?

      Reply
      • Jessica Fisher

        October 01, 2013 at 7:36 am

        Yes, we usually, not always, make our own homemade corn tortillas.

        Reply
    9. Brooke Kingston

      September 26, 2013 at 7:08 am

      Unequivocally the most DELICIOUS thing that has ever come out of our slow cooker. I found the recipe in your book, wanted to be sure you got another rave review for this beauty. It is TO.DIE.FOR. I’m literally tearing up just thinking about it…it’s that good! Thank you thank you thank you! You made me look like a rock star in the kitchen this week!!

      Reply
      • Jessica Fisher

        September 26, 2013 at 4:05 pm

        Aww! Thank you. What a sweet thing to say. Glad you enjoyed it!

        Reply
    10. Holly

      August 09, 2013 at 4:19 pm

      Tried this the other night and it was fantastic! The husband and picky kids loved it too.

      Reply
      • Jessica

        August 10, 2013 at 4:54 pm

        Isn’t that funny? It’s something that I just threw together one day and it turned into a huge hit.

        Reply
        • Holly

          August 11, 2013 at 4:53 pm

          You know, I think the browning step is really important. So much flavor developed in that. A lot of recipes just call for tossing it in the crockpot. It’s definitely worth that extra step.

        • Jessica

          August 12, 2013 at 1:22 pm

          I agree. I see those bag it up slow cooker/freezer meals and cringe. They’re missing out on taste and texture by not browning the meat and aromatics first.

    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    jessica from good cheap eats

    Hi, I'm Jessica! I believe anyone can prepare delicious meals -- no matter their budget.

    More about me

    collage of media outlets where good cheap eats has been featured.
    cooking for one
    cooking for many banner
    cooking to freeze banner

    Best Easter Recipes

    • overhead shot of easter egg veggie tray.
      Easter Veggie Tray
    • sliced holiday ham on white oval platter.
      40+ Budget Easter Dinner Menu Ideas
    • close up of platter of crockpot ham with cranberry and parsley garnish.
      Slow Cooker Ham
    • close up of air fryer asparagus on white platter.
      Air Fryer Asparagus
    • close up of a square of carrot cake on a white plate.
      30+ Best Easter Dessert Recipes
    • plates on table with squares of cinnamon coffee cake, next to baking pan on towel.
      Cinnamon Coffee Cake Recipe

    Take the Pantry Challenge

    • badge that says, I'm taking the pantry challenge at Good Cheap Eats
      Prepping for a Pantry Clean Out
    • overhead shot of cans and boxed ingredients in a flatlay.
      How to Stock the Pantry on a Budget
    • homemade light brown sugar in white bowl.
      90+ Pantry Staples You Can Make Yourself
    • bowl of soup with spoon of vegetables.
      What to Make for Dinner When There’s “Nothing” to Eat

    Footer

    back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Good Cheap Eats