Description
Slow-cooked rump roast simmered with tomato sauce, wine, garlic and herbs, shredded until tender for rich, flavorful beef tacos.
Ingredients
Units
Scale
- 4 pounds 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)
Instructions
- 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.
- 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.
- Shred the roast with 2 forks into the juices. Stir in green onions and cilantro.
Nutrition
- Serving Size:
- Calories: 509
- Sugar: 6 g
- Sodium: 455.8 mg
- Fat: 1.8 g
- Carbohydrates: 106.7 g
- Protein: 20.6 g
- Cholesterol: 0 mg