Shredded Salsa Beef

READY IN: 20mins
Recipe by noaalkalay

A great Crockpot recipe for burritos or tacos. From the cookbook "Don't Panic-Dinner's in the Freezer". Recipe can be doubled or tripled and frozen

Top Review by Mandus

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!

Ingredients Nutrition


  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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