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Crockpot Tomatillo Shredded Beef

You can use tomatillos in place of tomatoes in many recipes for
an unexpected twist. This simple crockpot recipe can be adapted
to what you have on hand and would work just as well in an
Instant pot if you prefer. If you have a few weeks’ worth of
tomatillos in the fridge you could double the ingredients for the
tomatillo sauce and reserve some for serving over the cooked


1 small chuck or round roast or stew meat, about 2-3 pounds
2 tablespoon oil
1 tablespoon tomato paste
1 can beer (anything besides IPA would be good)
1 share tomatillos, husked and cleaned
2-3 small onions
5 cloves garlic
1 tablespoon mild red chile powder
2 teaspoons dried oregano
1 teaspoon cumin
1 ½ teaspoons salt

Roughly chop tomatillos, onions and garlic or process in a food processor until chunky. Heat oil in a large skillet over medium high and add roast. Cook about 5 minutes until a nice sear has formed on the bottom. Flip roast and add tomato paste to one side of pan. Stir tomato paste until beginning to darken then add the spices and veggies and stir together. Once everything is fragrant and beef is browned on second side remove roast and place in crockpot. Pour beer into pan to deglaze, scraping up all the bits and pour over the top of roast. Add a good sprinkling of salt. Cover and set on high for about 4 hours or low for 7 hours, until beef is tender and falling apart. Remove meat from pot and set aside to cool. Once cool enough to handle, pull apart into shreds. Stir meat back into sauce and season to taste with more salt, if needed. Serve in tortillas or sandwiches or over rice.

Submitted by Sara Jones