Ingredients
Prep
- 3 lb beef roast any cut
- 3 T taco seasoning
- 2 C frozen chopped onions
- 12 baby new potatoes tiny bite size
- 1/2 bunch fresh cilantro
- 1/2 bunch fresh parsley
- 1/4 C olive oil
- 1/4 C red wine vinegar
- 2 T minced garlic
- 3 jalapeno slices pickled (optional)
- 1 t dried oregano
- 1/4 t salt
On Cooking Day
- 2 C beef broth
- 10 C salad greens
Instructions
To Assemble
- Sprinkle roast with taco seasoning and rub into meat, add to large zipper bag with next 2 ingredients. Zip to seal.
- Add last 8 ingredients to a blender or food processor and blend well. Pour into small bowl with lid. This is the chimichurri sauce.
To Cook
- Pour roast, potato mixture into slow cooker along with beef broth and cook on low for 8-10 hours.
- Shred or slice beef and serve with chimichurri sauce and green salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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