#repost @fitslowcookerqueen (@get_repost )
Video Recipe 👇Slow Cooker/Instant Pot Salsa Verde Beef (Low-Carb, Paleo, Whole30)
Thanks everyone who voted for this recipe in my IG stories a couple weeks ago! This beef recipe posted to my blog last week. Subscribe to my newsletter & get recipes 1st👉 https://fitslowcookerqueen.com/video-slow-cooker-instant-pot-salsa-verde-beef-low-carb-paleo-whole30/ (click link in profile).
Salsa Verde Beef
3–4 pounds chuck roast (I used a 3.8 pound @feltonangusbeef chuck roast)
16 ounces salsa verde (blog post links to recipe for homemade version)
10 ounces diced tomatoes with green chiles
1 cup low-sodium beef broth
1 tablespoon cumin
1 1/2 teaspoons salt
1 teaspoon coriander
1 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon chili powder
Pour broth into the slow cooker. Season roast evenly with cumin, salt, coriander, paprika, pepper, and chili powder. Add roast to the slow cooker. Top roast with diced tomatoes with green chilies and salsa verde. Cook HIGH 4-5 hours or LOW 8-10.
🔻Electric Pressure Cooker (Instant Pot)
Turn the pressure cooker to saute. Once hot, add the oil and beef. Brown beef on all sides, approximately 3-5 minutes per side. Remove roast from the pressure cooker. Add beef broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon. Add all the cumin, salt, coriander, paprika, pepper, and chili powder. Stir to mix well. Add roast back to the pot. Top with diced tomatoes with green chiles and salsa verde. Close lid and seal valve. Set high pressure and cook 25 minutes per pounds of meat. When done, natural release pressure 10 minutes, then quick release remaining pressure.
🔻Remove roast from appliance. Shred the meat & place back in the appliance.
🔻I served this with mashed cauliflower.
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