Warm flour tortillas filled with tender slow cooker shredded beef and finished off with your favorite toppings. These green chili burritos are delicious, easy, and perfect for a weeknight dinner for busy families!
Place the roast in the slow cooker and add the onion, salsa verde, green chiles and cumin over top. Sprinkle salt and pepper on top (I used about 1 teaspoon kosher salt and 1/4 teaspoon black pepper).
Place lid on top of slow cooker and cook on low for 8 hours.
Remove any excess fat and about 1 cup liquid. Once it is done cooking (you know it's done when it falls apart easily), remove the meat and shred with two forks. Then add meat back into the crockpot and mix together. Add more salsa verde or green chiles if desired.
Serve warm on tortillas with your favorite toppings.
Notes
Substitutes: You can use a green chile sauce in place of the salsa verde. You can also use chili powder in place of cumin. Add more if you like extra heat.Instant Pot Instructions: You'll want to make sure to add 1 extra cup of water or beef broth. Switch Instant Pot to high and cook for 65 minutes. If the meat is not completely thawed, add an additional 20 minutes. Make sure the vent is on the sealed position. Then do a natural release for 10 minutes.Freezer instructions: This beef freezes great. Allow to cool completely and then place in a zip top bag. Press out an excess air and then freeze up to 3 months. Allow to thaw overnight in the refrigerator and reheat in the slow cooker on slow or on the stove top on low heat.