3-Ingredient Crock Pot Salsa Verde Beef Recipe

reprinted with permission from Simple Nourished Living

Prep: 10 mins
Cook: 6 to 8 hours

2 pound rump roast (or other lean beef roast)
1¼ ounce taco seasoning packet
1 cup salsa verde

Ideal Slow Cooker Size: 3 to 4-Quart

Place roast in the slow cooker. Sprinkle taco seasoning packet all over the roast. Pour the salsa over the beef. Cover and cook on low 6 to 8 hours or until beef is very tender and pulls apart easily with a fork.

Remove beef from slow cooker. Drain the liquid from the slow cooker and set it aside. Shred the beef by cutting it into chunks and then pulling it apart with two forks. Discard any fat and place the shredded beef back into slow cooker. Pour ½-1 cup of the liquid back into shredded beef. Reduce setting to warm until ready to serve.

Nutritional Estimates Per Serving (3 ounces beef): 152 calories, 5.1 g fat, 0 g carbs, 0 g fiber, 26.4 g protein and 4 Weight Watchers Points Plus

PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

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Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes


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