8 hrs low
PREP TIME: 0 MINS
Local chuck roast is simmered in a sauce of fresh salsa roja, apple cider vinegar and smokey chipotle. The result is a wonderful, shredded beef that is perfect for tacos, burrito bowls, zucchini enchiladas and mexican salads.
- Use as a filling for tacos, burritos or enchiladas
- Stuff roasted sweet potatoes and top with shredded cabbage, cilantro and sliced avocado
- Make burrito bowls or mexican salad
medium – hot
Crockpot, Instant Pot
Local chuck roast, fresh salsa roja (tomato, onion, tomatillo, serrano pepper, cilantro, sea salt, vinegar), tomato powder, apple cider vinegar, coconut sugar, spices
Step by Step
Defrost in the refrigerator. Add contents to the crock. Add a splash of warm water to the emptied bag, then seal, shake and pour into the crock to gather up all the extra spices.
Slow Cooker: Low & Slow is best for this recipe. Cook for approximately 8 hours on low. Alternately, you can do 4 hours on high.
Instant Pot: Set pressure release valve to “sealing”. Set to Manual, 60 minutes. Once timer is complete, allow natural release for approximately 10 min, then carefully turn to “venting” for manual release.
Once cooked, you may want to remove some of the fat that has risen to the surface of the sauce, either with a spoon or a fat separator tool. Shred the beef directly in the crock with two forks. Then, allow it to soak up the juices for at least 10 minutes. .
Pairs Well with