Salsa Beef
Transform your weeknight dinners with this irresistibly tender and flavor-packed Salsa Beef! Made with succulent beef chuck roast, slowly simmered in a vibrant blend of jarred salsa, diced tomatoes, and aromatic spices like cumin and paprika, this dish delivers bold, Tex-Mex-inspired flavors with minimal effort. The beef is first seared to golden perfection, then cooked low and slow until it becomes melt-in-your-mouth tender, making it ideal for shredding and soaking up the zesty sauce. Garnished with fresh cilantro and optional lime wedges, this versatile recipe is perfect for tacos, burrito bowls, or even atop fluffy rice. With just 15 minutes of prep and hearty, crowd-pleasing results, Salsa Beef is the ultimate comfort food for any occasion.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 pieces garlic cloves, minced
- 1 medium red onion, diced
- 16 ounces jarred salsa (mild, medium, or spicy, to taste)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 14.5 ounces diced tomatoes (canned, with juices)
- 2 tablespoons fresh cilantro, chopped
- 1 piece lime, cut into wedges (optional)
Instructions
Prepare the beef by patting it dry with paper towels. Season the chuck roast generously with salt and black pepper on all sides.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Remove the beef and set aside.
Lower the heat to medium. Add the diced red onion to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 additional minute until fragrant.
Pour in the jarred salsa and diced tomatoes (with their juices). Stir to combine and bring the mixture to a simmer.
Add the ground cumin and paprika to the pot, stirring to blend the spices into the sauce.
Return the seared beef to the pot, nestling it into the salsa mixture. Make sure the beef is mostly submerged in the sauce.
Cover the pot with a lid and reduce the heat to low. Allow the beef to simmer gently for about 3-4 hours, or until the meat is fork-tender and easily shredded.
Once cooked, remove the beef from the pot and shred it with two forks. Return the shredded beef to the pot and mix it with the sauce.
Garnish with freshly chopped cilantro and serve. Optional: Squeeze lime wedges over the dish for an extra layer of brightness.
Enjoy Salsa Beef in tacos, over rice, or paired with a fresh salad.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.8 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 822 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
