Green chile shredded beef recipe


  • Yield: 8 Servings
  • Total Time: 8 Hours


  • 4 to 5 pounds boneless beef chuck roast
  • ¼ cup beef broth or water
  • ½ teaspoon kosher salt, plus more to taste
  • 1½ tablespoons taco seasoning
  • 1 (16-ounce) jar salsa verde
  • 2 (4.5-ounce) cans diced green chiles
  • ¾ cup chopped yellow onion
  • Black pepper
  • Taco shells or tortillas, for serving
  • Green enchilada sauce, for serving (optional)
  • Optional toppings: shredded cheese, shredded lettuce, cherry tomatoes, pico de gallo, cilantro, sour cream
How to Make It
  1. Place the chuck roast in a slow cooker. Pour in the broth and sprinkle the salt and taco seasoning over the roast.
  2. Add the salsa, 1 can of the green chiles, and the onion on top of the roast. Cover and cook on Low for 6 to 8 hours, or until the meat easily shreds.
  3. Remove the roast from the pan and discard any excess fat. Shred the meat with two forks and then return it to the slow cooker with the remaining 1 can green chiles. Season to taste with salt and black pepper. Turn the slow cooker to Warm until ready to serve.
  4. Place the shredded beef inside taco shells or tortillas and add your favorite toppings.

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