Slow cooker dishes with meat that is shredded at the end of cooking are so versatile. This beef dish is very juicy, tender, and tangy - and can be served in many different ways: over veggie or pasta noodles, with potatoes or rice, in tacos/burritos/quesadillas...see what I mean?!
Ingredients:
2 lbs boneless beef chuck roast
1/4 cup no-sugar-added green salsa
2 cloves garlic, pushed through a press or minced
2 green onions, trimmed & chopped
1 jalapeno, seeded & chopped
2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
Directions:
1. Trim fat from beef.
2. Place beef, salsa, garlic, onions, jalapeno, chili powder, cumin, & salt in a slow cooker.
3. Cover & cook on low for 8 hours, or until beef is very tender.
4. Remove beef & shred, using 2 forks.
5. Mix beef with 1/2 cup of cooking juices before serving.
What we did differently (it's what we do!):
1. We used the HT Traders Jalapeno Verde Salsa from Harris Teeter. This tasty salsa has 0 net carbs, no fat, no sugar, but tons of flavor! 1/4 cup didn't seem like much, so I upped it to 1/2 cup.
2. We aren't big onion fans, so we left out the green onions.
3. We chose to add an orange bell pepper (chopped) for color and extra flavor and also an additional jalapeno. Can you tell we like spice?!
4. We also didn't add the salt - why add more sodium when there are already other seasonings & veggies to add flavor?
5. While the recipe says to shred the beef and then mix with a portion of the juices, we found the meat to be extremely tender & easy to shred right in the slow cooker. We then mixed it with the full juices and let the meat soak up the yummy goodness!
6. We chose to serve the shredded beef over zucchini noodles, lightly sauteed in olive oil & parmesan cheese.
Our thoughts:
Loved this dish! So much flavor & a nice kick with the additional peppers! We found the zucchini noodles added a light crunch element & blended well with the flavor of the meat. The leftovers will give us a chance to pull out our quesadilla maker - shredded beef, shredded Mexican blend cheese, and low-carb tortillas will make a fine dinner!
