Slow Cooker Salsa Beef Roast
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker

Ingredients for Single Meal

  • 2 - lb(s) beef chuck roast
  • 1 - small white onion(s)
  • 2 - cup(s) salsa
  • 1 - Tbsp ground cumin
  • - Salt and pepper
  • Side: - rice**
  • Side: - guacamole**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Slice the onion.
  2. Place the beef roast into the base of the slow cooker and add the sliced onion, salsa, ground cumin and salt and pepper over the top.
  3. Set the slow cooker on low and cook for 8 hours. Once finished cooking, shred the beef and serve over rice.
  4. Cook the rice, as directed.
  5. Prepare the guacamole, if needed.
  6. Serve Slow Cooker Salsa Beef Roast over rice with guacamole.

Freezeasy Meal Prep Directions

  1. Slice 2 onions.

To each gallon-size plastic freezer baggie, add the following ingredients:

  • 2 lbs. beef chuck roast
  • Half of the sliced onions
  • 2 cups salsa
  • 1 Tbsp ground cumin
  • Salt and pepper

Remove as much air as possible and seal. Add label to baggie and freeze.

Freeze & Thaw Instructions

Put baggie in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm bowl of water for about 20 minutes, before transferring to the slow cooker and cooking on low for 8 hours.

Special notes

You could also serve as “shredded beef street tacos” by serving in corn tortillas.

Dairy-Free Modifications

Recipe is dairy-free when served with dairy-free sides.

Gluten-Free Modifications

Recipe is gluten-free when served with gluten-free sides.

Printable Label Recipe Title

Slow Cooker Salsa Beef Roast

Printable Label Instructions

Thaw and slow cook on low for 8 hours. Once cooked, shred the beef.
Serve over rice with guacamole.

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