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…
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.
- 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)
- Pour half of the salsa into the bottom of the crockpot.
- Place your meat 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.
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?
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