Salsa Verde Shredded Beef

3 lbs chuck roast

Salt and pepper

Garlic powder

Salsa Verde Sauce

¾ cup beef broth

¾ cup salsa verde

3 cloves minced garlic

½ tsp salt

1 tsp onion powder

1 tsp chili powder

1 tsp cumin

½ tsp red pepper flakes

2 tsp dried oregano

2 tsp dried parsley

1 juice of a whole lime

1 tbsp apple cider vinegar

Season both sides of the chuck roast liberally with salt, pepper, and garlic powder.

Mix together the ingredients for the salsa verde sauce.

Sear the roast in a heavily oiled, hot cast iron skillet until browned on each side (about 2 min per side).

Transfer to the slow cooker. Pour the special sauce all over the meat.

Cook on low with the lid on for about 6 hours.

Take the meat out of the slow cooker and shred it all up. Place in a serving dish or other container, and pour about 1/4 of the liquid from the slow cooker over the beef.

Serve the beef with tortillas, cilantro, and your favorite salsa and make tacos, or use it in a burrito bowl with rice, black beans, and your favorite toppings.

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Salsa Verde Shredded Beef