one pot salsa verde

shredded beef
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6


  • 4 lb. chuck roast
  • kosher salt and cracked black pepper
  • 2 tablespoons avocado or vegetable oil
  • 1 (16 oz.) jar salsa verde
  • 2 limes, zest and juice, divided
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 4 cloves garlic, minced
  • ½ cup fresh cilantro, chopped


  • tortillas or tortilla chips
  • cooked rice
  • pickled onions
  • fresh lime wedges
  • avocado
  • shredded lettuce or cabbage


  • Preheat a large skillet over medium-high heat or utilize the “saute” function on your instant pot. Remove fat from 4 lb. chuck roast then dry with a paper towel. Season liberally on all sides with salt and pepper.
  • Add 2 tablespoons oil and sear seasoned roast until browned on all sides. Depending on the size, you can roughly cut the roast into 4-6 portions to evenly sear. If searing in a skillet, transfer to a slow cooker.
  • In a mixing bowl, combine 16 oz. salsa verde, zest and juice from 1 lime, 1 tablespoon chili powder, 1 tablespoon cumin, 1 tablespoon coriander, and 4 cloves minced garlic. Pour mixture over beef in a slow cooker.
  • Cover and cook on LOW for 8 hours or HIGH 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 zest and juice from 1 lime and ½ cup chopped cilantro. Return beef to slow cooker until ready to serve.
  • Strain liquid from beef and serve in tortillas, or over tortilla chips with desired toppings.


  • Serve the shredded beef in tortillas, with rice, or over chips for nachos with desired toppings to complete this meal.


  • Protein: Swap beef for 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 black beans. Rather than cooking in the slow cooker, sauté 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.


  • Prep the marinade up to 3 days in advance, store in an airtight container in the refrigerator.
  • Entire recipe can be prepped in advance, stored in an airtight container and held in the refrigerator for 3 days or frozen for up to 3 weeks.


Calories: 604kcal | Carbohydrates: 5g | Protein: 59g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 271mg | Potassium: 1096mg | Fiber: 2g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 8mg | Calcium: 83mg | Iron: 8mg