I thought I would share the recipe for Slow Cooker Salsa Beef from my menu plan this week. My mom and I discovered this recipe on a freezer cooking day from the book Don't Panic - Dinner's in the Freezer: Great-Tasting Meals You Can Make Ahead. If you are new or old to freezer cooking this book is a must, the ingredients for each recipe have been multiplied by 3, 6, and 9 so large batches are a no brainer.
This recipe is so easy to make its become one of my new staples. I love that it uses an inexpensive cut of meat and theres lots of ways to serve it. Its good served over just rice and it makes a great filling for tacos, burritos, tostadas, and quesadillas! I'm making this tomorrow and I'll try to remember to take some pics.
Slow Cooker Salsa Beef (6-8 Servings)
1.5-2 pds beef round or chuck roast (this cut of meat is great for the budget!)
1 T Oil
1 onion chopped (optional)
4oz can chopped green chiles
1 C chunky style salsa (medium isn't too hot for kids in this recipe, if you like spicier food go with hot)
2 T brown sugar
1 T soy sauce
1 garlic clove
1/2 - 1 C water
Cooking Day Instructions
Brown meat in skillet in oil on both sides
Place in Slow Cooker
Add remaining ingredients and enough water to barely cover roast
Cover and cook on low 6-8 hours
Once beef if tender remove and shred using two forks to pull it apart
Return meat to slow cooker
Stir to combine shredded beef with liquid
Thicken meat and sauce with flour if you prefer
If freezing let the meat mixture cool and put in double freezer bags or we just use zip lock containers
Serving Day Instructions
Thaw beef and reheat slowly in pan
Serve over rice and garnish with cilantro or use as a filling for tacos, burritos, chalupas, or quesadillas.
Serve with cheese, sour cream, lettuce, or other favorite mexican toppings.