I was inspired by Chipotle’s Burrito Bowls (tortilla-less burritos) and this slow cooker recipe to create Salsa Verde Shredded Beef Burrito Bowls. Instead of using a slow cooker, I used my dutch oven to brown the roast, which I seasoned with salt, pepper, and taco seasoning. Once browned on all sides, I arranged it, fat side up and poured verde salsa over it.
Herdez Salsa Verde is my favorite (and it’s Paleo/Whole30 approved). I used most of this 24 oz bottle.
I put the lid on and placed it in the oven at 300 degrees for about 4 hours. My roast was pretty big, so keep in mind that the time and/or temperature may need to be adjusted depending on the size of roast. Once the beef was nice a tender I shredded it and served it over greens (romaine and spring mix) and tomatoes and topped it will a couple big spoonfuls of homemade guacamole.
Best of all, there was plenty left over for tomorrow!