Slow Cooker Cheddar Salsa Verde Beef Barbacoa Step-by-step instructions

Before you start

Before you start, cut the beef chuck into 2-inch cubes if they aren’t already. Let the cream cheese soften at room temperature for about 30 minutes so it melts more smoothly.

Shred the cheddar from a block. Measure the salsa verde and green chiles. Have a 6-quart slow cooker ready. No need to preheat anything or brown the meat — just layer the ingredients in the order given.

Instructions

Layer the Ingredients

1. 1Layer the Beef
   Place the beef chuck cubes in the bottom of a 6-quart slow cooker. Spread them into an even layer so they cover the bottom of the insert. No need to season or sear — the salsa and chiles will do the work.
   Look for The beef should cover the bottom of the Crockpot in a single, even layer.
   Tip If the cubes are larger than 2 inches, trim them into smaller pieces so they cook evenly.
2. 2Pour on the Salsa Verde
   Pour the tomatillo salsa verde evenly over the beef. Use a spatula to scrape every last bit from the jar. The salsa should pool around the meat, not completely submerge it.
   Look for The beef is coated in a bright green liquid; some pieces may peek above the surface.
   Tip For a milder sauce, choose a salsa verde labeled mild; for more heat, use a medium or hot version.
3. 3Add the Green Chiles
   Scatter the diced Hatch green chiles over the salsa and beef. Stir gently with a spoon to distribute the chiles and salsa evenly. The mixture should look like a chunky green sauce coating the meat.
   Look for The chiles are visible throughout the sauce and the beef is well coated.
   Tip If you prefer extra heat, add a second can of chiles or a diced jalapeño.
4. 4Top with Cream Cheese
   Place the block of cream cheese in the center of the slow cooker, right on top of the beef and salsa. Do not stir it in. The cream cheese will soften and melt as the slow cooker heats, creating a creamy sauce.
   Look for The cream cheese sits as a white block in the center, surrounded by green sauce.
   Tip Soften the cream cheese at room temperature for 30 minutes before adding, if time allows, for smoother melting.
5. 5Scatter the Cheddar
   Sprinkle the shredded sharp cheddar cheese evenly over the entire surface, covering the cream cheese and the sauce. Do not stir. The cheese will melt into the sauce as it cooks, creating a rich, tangy queso.
   Look for The top is covered in a layer of shredded cheese, with bits of green sauce peeking through.
   Tip Shred the cheddar from a block for the best melt; pre-shredded cheese may not melt as smoothly.

The raw beef cubes sit in an even layer in the slow cooker, coated with bright green salsa and studded with chiles.

The cream cheese block rests in the center, and a blanket of shredded cheddar covers everything. It looks like a colorful, messy pile — that’s exactly right. The cheese will melt and meld as it cooks.

Slow Cook and Shred

6. 6Cover and Cook Low
   Cover the slow cooker with its lid and set it to LOW. Cook for 7 to 8 hours, until the beef is fork-tender and easily shreds apart. Do not lift the lid during the first 6 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently around the edges and the kitchen smells of roasted chiles and cheese.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If you're short on time, cook on HIGH for 4 to 5 hours, but low-and-slow gives the most tender meat.
7. 7Shred the Beef
   After 7 to 8 hours, remove the lid. Use two forks to shred the beef right in the slow cooker, pulling apart the large chunks. Stir the shredded beef into the sauce so every strand is coated in the creamy salsa mixture. Let it rest for 3 minutes before slicing.
   Look for The beef pulls apart easily with little resistance; the sauce is thick and creamy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For extra saucy beef, leave some larger chunks; for finer shreds, pull more thoroughly.
8. 8Let It Rest
   Let the shredded beef rest in the warm slow cooker for at least 3 minutes before serving. This allows the juices to redistribute through the meat, keeping it moist and flavorful. The temperature should read at least 145°F (63°C) on an instant-read thermometer.
   Look for The beef is glossy with sauce and the sauce has thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting also lets the sauce cling to the meat rather than pooling on the plate.

After 7 to 8 hours on LOW, the sauce is bubbling gently and the cheese has melted into a creamy, golden-green sauce. The beef is so tender that it falls apart with a fork. Shred it in the pot, stir to coat, and let it rest. The aroma is rich, tangy, and cheesy.

Serve and Enjoy

9. 9Serve Over Rice
   Spoon the hot barbacoa over fluffy cilantro-lime rice or into warm tortillas. Use a slotted spoon to control the amount of sauce, or ladle extra sauce on top. Serve immediately.
   Look for The beef is tender and saucy, with melted cheese strings when lifted.
   Tip Set out extra salsa, chopped cilantro, and lime wedges for everyone to customize their plate.

The shredded beef is glossy with creamy salsa sauce, with strands of cheese visible throughout. Spoon it over rice or into tortillas — it should be moist but not soupy. The flavor is bright from the tomatillos, mellow from the cream cheese, and sharp from the cheddar.

Common mistakes

A common mistake is lifting the lid during cooking — that lets out heat and adds time. Another is stirring the cream cheese in at the start; it will melt more smoothly if left on top.

Using pre-shredded cheese can make the sauce grainy. Overcooking on HIGH can dry out the beef; low-and-slow is best. Finally, don’t skip the rest time after shredding — it lets the meat absorb the sauce.

How to tell it’s done

The beef is done when it shreds easily with two forks and is fork-tender throughout. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer, but because it cooks for hours, it will likely be higher — that’s fine.

The sauce should be thick, creamy, and bubbling gently around the edges. If the sauce looks too thin, remove the lid and cook on HIGH for 20 to 30 minutes to reduce it.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest