What’s for Dinner: Crockpot Shredded Salsa Beef

salsa crockpot beef w words
It has been a record book winter in Wisconsin. And not in a good way!

The low temperatures, along with a few other factors have caused a severe propane shortage for the Midwest. We’ve been trying to drastically reduce our propane usage by wrapping ourselves in blankets, wearing woolly socks, and eating almost exclusively out of the crockpot for the last couple weeks. Boy have I come up with some creative recipes!

This recipe is not one of them. (imagine me with a cheesy grin)

This is an old standby, a staple, something we probably have at least once a month, if not twice.  It is not creative, but it is fast and delicious! And it uses things that we always have on hand: homemade canned salsa and venison or beef roasts. It literally takes me about one minute to prepare and it is healthy and full of only good stuff.

Looking for high-quality grass-fed beef? US Wellness Meats is a great place to find a shoulder cut, chuck steak, or bottom round roast that is just perfect for this crockpot recipe (affiliate).

This recipe is just for the meat itself- once it is done you can use it in a variety of ways. And yes, I will give you some suggestions.

And I use the word “recipe” here loosely…

The Recipe
Open a jar of your favorite homemade or store-bought salsa (12-16 oz) and pour half into the bottom of the crockpot (affiliates). Place your roast, about 2-3lbs worth (any kind: beef, venison, or even chicken breasts work too) in the crockpot, season with salt and then pour the rest of the salsa over top. Cook on high for 5-6 hours, or until meat is tender and shred-able.

If I have more than one minute to prepare this, or I’m feeling particularly fancy that day, I will also throw in some fresh diced jalapenos, diced onion, and/or minced garlic.

What's for Dinner: Crockpot Shredded Salsa Beef
  • 12-16oz salsa
  • 2-3lb meat: roast or even chicken breast
  • 1 jalapeño, sliced (optional)
  • 1 clove garlic, minced (optional)
  • ½ cup diced onion (optional)
  1. Pour half of the salsa into the bottom of the crockpot.
  2. Place your meat in the crockpot, season with salt and then pour the rest of the salsa over top.
  3. Cook on high for 5-6 hours, or until meat is tender and shred-able.

When the meat is done I shred it up and use just a little juice from the crockpot to keep it moist. It freezes well and also lasts in the fridge for several days. To warm it up I would recommend a thin layer of lard in your favorite cast-iron pan (affiliate), which will make the beef golden brown and just a little bit crispy on the bottom. That is the best…

Ways to Use Your Shredded Salsa Beef:
-simply in a bowl with roasted plantains and avocado slices (our favorite)
-atop a lettuce salad with fresh tomato, red onion, bell pepper, and guacamole
-in a healthy tortilla (I love these!) and topped with pico de gallo, shredded cabbage, and avocado
-underneath a fried egg, topped with fresh tomato, cilantro and crumbled goat cheese…or avocado

Have you noticed I like to serve this with avocado?

This post may contain affiliate links, which means that if you click through them and end up purchasing an item (any item, not necessarily the one I recommended even!)  I may receive monetary or other compensation. The price you pay is unaffected by using this link, and buying stuff you were going to get anyways through an affiliate link is a great way to support your favorite blogger and fellow homesteader! Thanks!

2 thoughts on “What’s for Dinner: Crockpot Shredded Salsa Beef

    1. I like half-ripe plantains…so, the ones that are more slightly more yellow than green, but not with a lot of black spots on them yet. Cut them into about 1/4″ thick slices and toss with fat (coconut oil, olive oil, lard, or bacon grease) then sprinkle with salt. Spread them out on a large baking pan in a single layer and bake at 400 degrees F for 20-30 minutes, or until the bottom side touching the pan starts to turn golden. They are delish!

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