Ingredients

The following ingredients have 10 Servings
  • 2-3 pounds beef chuck
  • 1 jar salsa verde (12-16 oz, or green enchilada sauce (try homemade or FODY Foods for low FODMAP))
  • 1 can green chiles
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 medium onion (sliced into wedges, optional )
  • 4 cloves garlic (mined)
  • Mexican quick-pickled spicy carrots, (sliced avocado, fresh cilantro, tortilla chips (I like Siete), cauliflower rice, limes)

Instruction

  • Season the beef chuck all over with salt and pepper and place in the slow cooker.
  • If using onions, slice into wedges and arrange around the beef in the slow cooker along with the minced garlic.
  • Add the salsa verde or green enchilada sauce and the diced green chilis to the slow cooker, pouring them over the beef and onions to distribute evenly.
  • Cover and cook over LOW heat for 8-12 hours until super tender.
  • Shred the beef with two forks and serves as is, or in a number of ways: in quesadillas, as tacos, on nachos, or with eggs for breakfast!