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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (261g) Recipe makes 6 servings |
||
| Calories 452 | ||
| Calories from Fat 287 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.0g | 49% | |
| Saturated Fat 12.3g | 61% | |
| Monounsaturated Fat 13.6g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 104mg | 34% | |
| Sodium 519mg | 21% | |
| Potassium 704mg | 20% | |
| Total Carbohydrate 11.2g | 3% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 7.6g | ||
| Protein 29.4g | 58% | |
Ingredients
- 2 lbs beef chuck or round roast
- 1 tablespoon oil
- 1 onion, chopped
- 1 (4 ounce) can chopped green chilies
- 1 cup chunky salsa
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 garlic clove
- 1/2 cup water
Directions
1
Place beef in Crockpot. Add remaining ingredients and enough water to barely cover roast. Cover. Cook on low 6-8 hours (depending on Crockpot) until beef is tender.2
Remove and shred, using 2 forks to pull apart.3
Return meat to Crockpot and stir to combine meat and liquid.4
Serve as a filling for tacos, burritos, chalupas. Serve with cheese, guacamole, sour cream, lettuce, etc.5
To freeze: Cool, freeze in gallon freezer bag.
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Featured Reviews for This Recipe
From: Mandus
On Jul 8, 2008
My husband and I LOVE this recipe. It's easy to make and the flavor is fantastic. I usually make it up with the largest roast I can fit in my crockpot and then freeze portions for later. The thawed Salsa Beef is just as delicious and even quicker to prepare!
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