March 9, 2019–This is another one of the recipes that I tried when I was doing the Keto diet. As with most of the recipes I don’t understand why I wasn’t eating kept before. The gist of the recipe came from the I Breathe, I’m Hungry website. You may have to buy a few items but most should be in your pantry.
- 2.5 – 3 lb boneless chuck roast
- 1/2 cup salsa verde
- 1/2 cup canned chopped green chilis
- 1 cup diced tomatoes
- 2 Tbsp dried onion flakes
- 1 tsp garlic powder
- 1/2 cup red and yellow peppers cut into strips
- 1 tsp salt
- 2 Tbsp ground cumin
- 1 Tbsp ground coriander
- 1 tsp dried oregano
- 1 Tbsp chili powder
- 1/2 tsp black pepper
- 2 Tbsp apple cider vinegar
Generously season the roast with salt and pepper. If your crock pot doesn’t have the ability to sear meat like my ALL-CLAD 7Qt. Gourmet Slow Cooker with In-Pot Browning function, you will need to sear the meat in a hot skillet until browned on all sides.
Add the salsa verde, chilis, and tomatoes to the crock pot/skillet that you seared the meat in. Deglaze and bring to a boil. If you seared in your crock pot then put the meat in salsa mixture. If you seared in a skillet, put the meat in the crock pot then pour the salsa mixture over the meat in the crock pot.
Add the onion flakes, garlic, peppers, salt, cumin, coriander, oregano, chili powder, black pepper, and apple cider vinegar and stir.
Cook for 4 hours on high or 6 hours on low until the meat is tender. Shred the meat with two forks, incorporating it with the salsa. Serve with your choice of toppings – cilantro, guacamole, chopped tomatoes, shredded cheese, sour cream, etc. It is a little too wet to put in a taco or burrito so I just put it in a big bowl with some toppings and eat it with tortilla chips. Sometimes I’m lazy so I just eat it with a spoon 🙂
