• Prep 3-4 pounds chuck roast by removing any large pieces of fat then dry with a paper towel, and season liberally on all sides with salt and pepper. Pre-heat a large skillet over medium-high heat (or utilize the “saute” function on your instant pot).
• Add 2 tablespoons avocado or vegetable oil and sear the roast until browned on all sides, avoiding overcrowding. Depending on the size, you can roughly cut the roast into 4-6 portions. If searing in a skillet, transfer to a slow cooker.
• In a mixing bowl, combine 1 (16 oz.) jar salsa verde, zest + juice from one lime, 1 tablespoon chili powder,1 tablespoon cumin, 1 tablespoon coriander, and 4 cloves garlic (or frozen cubes). Pour mixture over beef in a slow cooker.
• Cover and cook on low heat for 8 hours or high heat for 6 hours. If you have the time, I highly recommend cooking low and slow which yields the most tender result for this recipe.
• Remove beef from slow cooker (leaving liquid) and shred with two forks. Stir in the zest + juice from one lime and ½ cup chopped cilantro then return beef to slow cooker until ready to serve.
• Strain liquid from beef and serve in tortillas, burritos, or over tortilla chips with desired toppings.

SERVING SUGGESTIONS

• Serve the shredded beef in tortillas, burritos, with rice, or over chips for nachos. I like serving alongside pickled onions, fresh limes, avocado, and shredded lettuce or cabbage.

SWAP SUGGESTIONS

• Protein: Swap the beef for 3-4 lbs. of pork tenderloin or chicken breasts.
• Vegetarian: Swap the beef for 1 diced onion, 1 diced bell pepper, and 2 (15.5 oz) cans of black beans. Rather than cooking in the slow cooker, saute the onion and bell pepper in a large Dutch oven before adding the beans and the remaining ingredients. Simmer for 45 minutes seasoning to taste with salt and pepper.
• Gluten-free: Recipe is gluten free as written.

WEEKEND PREP / MAKE AHEAD

• Prep the sauce marinade ahead of time (spices and salsa verde).
• Chop cilantro and store in a damp paper towel.
• Entire recipe can be prepped in advance and held in the refrigerator for 3 days or frozen for up to 3 weeks.