Slow Cooker Santa Fe Beef {Keto}
Yield: 4 servings
Active Time: 10 minutes
Prep Time: 10 minutes
Cook Time: 8 hours in slow cooker
The green and the red collide in this amazing beef roast. I’ve made the ‘what chili should I pick decision’ for you easy by using both green chilies and red salsa (not red chilies) in this great and simple beef roast meal. (Your chili preference is a THING in New Mexico!)

Ingredients for Single Meal

  • 2 - lb(s) beef chuck roast
  • - Salt and pepper
  • 1 - packet(s) taco seasoning
  • 1 - 4 oz. can(s) green chiles
  • 1 - cup(s) red salsa
  • Side: - salad**
  • Side: - cauliflower rice**
  • 1 - gallon-size freezer baggie(s)
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Cooking Directions for Single Meal

  1. Place the beef roast into the base of the slow cooker and season with salt and pepper. Sprinkle the taco seasoning over the roast. Pour the green chilies and red salsa over the top.
  2. Set the slow cooker on low and cook for 8 hours. Once finished cooking, shred the beef with 2 forks and mix into the sauce.
  3. Prepare salad.
  4. Prepare the cauliflower rice.
  5. Serve Slow Cooker Santa Fe Beef with salad and cauliflower rice.

Freezeasy Meal Prep Directions

  1. Open 2 cans of green chiles.

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

  • 2 lb. beef chuck roast
  • Salt and pepper
  • 1 packet taco seasoning
  • 4 oz. can green chilies
  • 1 cup red salsa

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.

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 Santa Fe Beef {Keto}

Printable Label Instructions

Thaw and slow cook on low for 8 hours. Once cooked, shred the beef with 2 forks.
Serve with salad and cauliflower rice.

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