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We love to put the Southwest beef roast into gluten-free tortillas, topping them with fresh avocado slices.
Crockpot Southwest Beef Roast
Ingredients:
15-ounce jar salsa (I use a good organic, chunky medium salsa for this)
2 large garlic cloves, smashed and peeled
1/2 cup beef stock
2-3 pounds grass-fed beef shoulder roast
sea salt & fresh cracked pepper to taste
1 tbsp butter (for browning roast)
Directions:
Melt butter over medium-high heat in a large skillet. Add roast and brown quickly on all sides. Transfer roast to crockpot and add all other ingredients. Cook on low for 8 hours.
Shred meat and serve over corn tortillas with your favorite garnishes (avocado, fresh chopped tomatoes, lettuce, cheese, etc.)
Crockpot Southwest Beef Roast
Ingredients
- 1 15.5oz jar salsa (I use a good organic, chunky medium salsa for this)
- 2 large garlic cloves smashed and peeled
- 1/2 cup beef stock
- 2-3 lb grassfed beef shoulder roast
- sea salt & fresh cracked pepper to taste
- 1 tbsp butter for browning roast
Instructions
- Melt butter over medium-high heat in a large skillet.
- Add roast and brown quickly on all sides.
- Transfer roast to crockpot and add all other ingredients.
- Cook on low for 8 hours.
- Shred meat and serve over corn tortillas with your favorite garnishes (avocado, fresh chopped tomatoes, lettuce, cheese, etc.)
If you try this recipe, come over to my Facebook page and let me know what you think of it!
Amee Livingston
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Emily Smith says
Ooh, looks so good! This is one for the whole family!
Amee Livingston says
Thank you Emily! 🙂
Bree {Skinny Mommy} says
This is an amazing weeknight dinner Amee -Thank you!
Amee Livingston says
You’re welcome Bree! Thanks for stopping by! 🙂
Laura says
Looks delicious–I have made something similar with chicken. And speaking of beef, I am just heading around checking out the blogs of all my fellow Livewell 2013 (Beef it’s what for dinner people) attendees! See you in October!
Amee Livingston says
Hi Laura! Thanks for stopping by! I am looking forward to meeting you!! 🙂