This is more method than recipe. I make this about once a month and portion off the leftovers for easy re-heating. It makes the best tacos and it’s perfect with mashed cauliflower. I’ve also been putting a dollop in my cauliflower soup. So yummy.
3-4 lb organic or grass-fed chuck roast
1 jar Trader Joe’s Salsa Verde*
3-4 cloves minced garlic
1 tsp ground cumin
Black pepper to taste
*contains salt so I don’t need to add extra.
Throw it all in the slow cooker, cook on low 6+ hours, until the meat is falling apart.
I’ve thrown it together with the roast still frozen in the morning and by 5:00 pm it was done.