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Shredded Beef for Tacos

SUBMITTED BY: DPULLIAM

"This is the easiest meal you'll ever make. Being a mom of 8 and working I wanted to find something I can make for dinner with no effort. Start your roast in the morning before going to work it will be done when you get home. You don't even have to defrost the roast. If it is a defrosted roast, put it in around noon, it will be done at 5pm. I've had so many people ask for my recipe, and this is the first time I've let it out of my kitchen. Serve with corn tortillas, lettuce, cheese, and any other toppings you prefer."

RECIPE RATING:

Read Reviews (140)

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PREP TIME	10 Min
COOK TIME	9 Hrs
READY IN	9 Hrs 10 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Zinfandel
	Texatini

DIRECTIONS

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.

FOOTNOTES

This recipe can also be made in the oven. Roast for 8 or 9 hours at 250 degrees F (120 degrees C).
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REVIEWS

Reviewed on jul. 8, 2005 by BECKY

Yes, you really do put it in frozen! Chuck roasts work too, but NOT English-cut roasts (too... MORE

Reviewed on dec. 29, 2004 by DeafDogLover

Turned out wonderfully. I used a bottle of Corona instead of white wine. I also recommend... MORE

Reviewed on mar. 22, 2007 by Angie May

Ok, I just finished serving these tacos to my family and wow...I mean WOW! What's better than... MORE

Reviewed on jan. 29, 2007 by Laura L.

I have to review this amazing recipe! I had never so much as touched a rump roast before, so... MORE

Reviewed on oct. 16, 2006 by RCKim

I cooked up about 4-1/2 lbs of rump roast(weight after fat was trimmed off). It fed 9 adults... MORE

Reviewed on oct. 17, 2003 by LoveMexiFood

Very tasteful. I didn't use wine. I used a crockpot-using one can of medican hot tomato sauce.... MORE

Reviewed on dec. 2, 2006 by Sue M.

I used cumin, beer and rotel (diced tomatoes/chilies) along with the mexican sauce. The beef... MORE

Reviewed on sep. 16, 2005 by LANDJ0213

I was a little skeptical about the frozen roast, but everything was delicious. I used a light... MORE

Reviewed on nov. 2, 2004 by LREYNAL

I can't say enough good things about this recipe. It sounded too easy. I was amazed! I served... MORE

Reviewed on oct. 6, 2006 by BayAreaCook

The best tacos I've ever had! I threw the meat in frozen, used El Pato Hot Tomato Sauce and... MORE

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