Happy Slow Cooker Sunday!
I hardly ever use steak or cuts of beef. (I am resolving to try to use it more from now on…we’ll see how that goes…) Not really sure why…I’m just more of a poultry and seafood kind-of-girl I guess. When I saw this recipe, though, I really wanted to try it. (And, yes, I found the recipe via Pinterest!) I figured the steak would get so tender in the slow cooker, that I would love it. (I was right!) This was really fast to prepare, too. No cooking and hardly any cutting before turning the slow cooker on. And, I really enjoyed the salsa verde, which has a rich flavor thanks to poblano and green bell peppers. It was a nice switch from my normal tomato-based salsa.
The original recipe was for tacos…I turned it into lettuce wraps though (trying to lose not gain any weight this summer!). I was really satisfied with the lettuce wraps, but go for some tacos if that’s what you prefer! Next time, I might season and sear the steak in a pan before adding it to the slow cooker for some added flavor.
- Slice up one onion and chop up two cloves of garlic.
- Add a round cut of beef to the slow cooker. (I used an almost 2 pound London broil cut.)
- Add the onions.
- Add 1/2 cup beef broth to a large measuring cup.
- Add about 1 cup of salsa verde (I went with Guy Fieri’s brand only because it was on sale at my supermarket. It was very good though!).
- Add the garlic and then some seasoning.
- Add 1 teaspoon cumin.
- Then, add 1 teaspoon chili powder.
- Whisk well to combine everything.
- Pour the sauce over the steak in the slow cooker.
I added a little extra beef broth before cooking. I wanted to make sure there was enough liquid and that the steak din’t burn on the bottom. Not sure if it was necessary, but it didn’t hurt to add it.
- Cook on high for 6 hours or on low for 8.
- Just before the slow cooker is finished cooking, wash and dry some Boston (aka Bibb) lettuce leaves.
- Get out the rest of the salsa verde and some sharp cheddar cheese (or your favorite cheese) for topping. (I used an extra sharp white cheddar. If you’re making tacos, you may want some lettuce and sour cream too.)
- When the slow cooker is finished, shred the steak using 2 forks.
To make the lettuce wraps (or tacos), start with the Boston lettuce (or tortillas). (Boston or Bibb lettuce is my absolute favorite for lettuce wraps. It’s so flexible and doesn’t break when you bend it.)
Add some of the beef.
Sprinkle on some shredded sharp cheddar cheese.
Top with a little of the leftover salsa verde. Enjoy!