Crockpot Beef with Salsa Verde
You know those lazy weekends when you want a tasty meal but don’t feel like spending too much time coking or cleaning? When you are incredibly busy and the day is over before it even began? Ya, that’s me right here, all the time! Well, I have great news. This Crockpot Beef with Salsa Verde is going to blow your mind. You literally throw all the ingredients in the crockpot and have a full meal in 8 hours. In the meantime, just go enjoy your day. That’s what I did.
How to Serve Crockpot Beef with Salsa Verde
To alleviate hectic weeks, I like to meal prep and make lots of multi-purpose dishes like this beef with salsa verde. What I love the most about this recipe is that you can serve it in multiple ways. To give you an idea on the volatility of this dish just read on.
- Make bowls: This was my first option. Assemble the shredded beef on top of a bed of cauliflower rice, top with some grape tomatoes, cilantro and lime juice. This is perfect for Whole30, just assure that the salsa verde has ingredients that are compliant.
- Make tacos: Assemble your shredded beef on tortillas and top with pico de gallo and lime juice. Yum!
- Make tostadas: These are great for a quick snack or a big gathering. Top your tostadas with shredded lettuce, diced tomatoes and salsa verde beef.
- Make a scramble: This makes a delicious breakfast. Scramble the salsa verde beef with some eggs and serve with your favorite veggies for another Whole3o compliant meal.
I hope these ideas inspire you to create your own hearty meals because like I always say, eating healthy doesn’t have to be boring. Anyway, I won’t keep you reading any longer. Head over to the recipe for this mouth watering dish. Enjoy!
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Crockpot Beef with Salsa Verde
Equipment
- Crockpot/Slow Cooker
Ingredients
- 2 lb flank steak
- 2 cups salsa verde (1 cup for serving) (read ingredients to make it Whole30 complaint)
- 3 tbsp olive oil
- 1/2 medium white onion, diced
- salt and pepper to taste
For Serving
- cauliflower rice
- grape tomatoes, halved
- cilantro
Instructions
- Cut the steak into equal chunks, 6 or 4. Season with salt and pepper.
- On a skillet heat the olive oil over medium high heat. When hot, transfer steak and cook for about 3-4 minutes until both sides are brown.
- Transfer steak to crockpot. Add onions and 1 cup of salsa verde. Mix gently.
- Set the crockpot on low and cook for 8 hours or on high for 4 hours.
- When cook time is complete, shred the been (in the crockpot) with two forks and mix with the salsa verde.
- Serve the shredded beef over cauliflower rice and top with tomatoes and cilantro.