Tomatillo Chuck Roast

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.



About Jill R.

Mom, mostly tired, to 3 boys, mostly wired. Pretty much obsessed with healing foods for healthy brains.
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3 Responses to Tomatillo Chuck Roast

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