Shredded Beef for Tacos
This is the easiest meal you’ll ever make. You don’t even have to defrost the roast. Serve with corn tortillas, lettuce, cheese, and any other toppings you prefer.
- 4 lb Frozen Rump Roast
- 1 Cup White Wine
- 2-7.75 oz Cans Mexican Style Hot Tomato Sauce
- 3 Tbsp Crushed Garlic
- Sea Salt and Ground Black Pepper
- 1 Bunch Green Onions
- 1 Cup Fresh Cilantro
- Tortillas, Taco Shells and traditional taco toppings of your choice
Place the frozen roast in the slow cooker. Pour the wine and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.
Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro.