Shredded beef tacos are some of the best; I prefer this method of cooking over using ground beef in a fry pan. This is the type of taco meat you would find in your more high quality tacos and burritos. This recipe uses a frozen rump roast, but don’t worry about using a frozen one, it will turn out fine. If you would prefer to use a fresh one, that will work as well but the cooking time will probably be less. What’s really great about this recipe is that the slower cooker pretty much does all the work. I will only include how to make the actual meat in the recipe because everything else is pretty basic. Used whichever type of taco shells you prefer, and optional condiments such as shredded cheese, lettuce, and tomato. Enjoy.
1 (4 pound) rump roast (frozen or fresh)
1 cup white wine
2 (7.75 ounce) cans Mexican style hot tomato sauce
3 tablespoons garlic (crushed)
salt and black pepper (to taste)
1 bunch green onions (chopped)
1 cup cilantro (chopped)
Step 1: Place the roast into the slow cooker. Pour the wine and Mexican tomato sauce over the top of the roast. Season with garlic, and salt and pepper to taste.
Step 2: Cover and cook in the slow cooker on low for 9 hours (or less if using a fresh roast). When done the roast should shred easily.
Step 3: Shred the roast with 2 forks into the juices. Stir in green onions and cilantro.
(Makes 14 Servings)