Total TimePrep: 15 min. Cook: 7 hours
This is a good-tasting meal! The recipe could easily convert to a stove-top recipe using ground beef instead of pot roast. Make sure you use some or all of the suggested fixings - they add some great flavors and textures!
Great flavor and easy to customize for any picky eaters.
Made this last night and LOVED it! I was a little concerned that the recipe called for only 1/4 cup of beef broth for 6-8 hours of cooking, but it was perfect! The beef was tender and fell apart. I followed the recipe exactly except for the 1 cup of salsa verde. I only had 1/2 cup, so I used a little more crushed tomatoes and added some regular salsa for the spice. I am looking forward to leftovers tonight!
Great!!! Nan and Rhonde are you serious???
For those who are confused: in step 3, the onion/jalapeno/tomato/salsa mixture is cooked on the stovetop for just a few minutes to soften the veggies, then it is returned to the slow cooker with the beef for another hour to combine the flavors.
Not sure how you missed putting the meat in the Crock-Pot and then adding the other ingredients from the pan and cook on high for 1 hour IN THE CROCK-POT.
The recipe says to "Return beef to slow cooker; shred with 2 forks." After cooking the onion, pepper, seasonings, salsa you are supposed to "Add to beef, stirring to combine. Cook, covered, on high for 1 hour or until flavors are blended." So the high for 1 hour refers to using the slow cooker. Recipe sounds good. On my way to the store to get a chuck roast.
Oh...add it back to the beef in the slow cooker and cook on high for an hour. I need to read more carefully. Anxious to try this!
Think the directions need to be edited to say....after sauteeing the onions etc to put into crockpot with beef on high for 1 hr....seems to be LOTS of confusion on that part
Seriously? Cook on HIGH for 1 hour? How would there be anything left??