Shredded Beef for Tacos Recipe

Ingredients
<br>- 1 (4 pound) frozen rump roast
<br>- 1 cup white wine
<br>- 2 (7.75 ounce) cans Mexican style hot tomato sauce
<br>- 3 tablespoons crushed garlic
<br>- salt and ground black pepper to taste
<br>- 1 bunch green onions, chopped
<br>- 1 cup chopped fresh cilantro
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
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Ingredients
- 1 (4 pound) frozen rump roast
- 1 cup white wine
- 2 (7.75 ounce) cans Mexican style hot tomato sauce
- 3 tablespoons crushed garlic
- salt and ground black pepper to taste
- 1 bunch green onions, chopped
- 1 cup chopped fresh cilantro

Directions
step 1: 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.
step 2: 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.

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