The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jun. 22, 2009
Made twice, first time exactly as written. I was eaten very quickly by friends and family. Everyone liked it except for my sister who said it just tasted like pot roast. May have even been the meat that I had. Second time I made it I tripled the recipe, used beer intead of wine and added 2 packets of taco seasoning, addl seasoning (chipotle, chili powder, and dried cilantro powder because I didnt have any on hand and my friends also hates it, and omitted the onions because I forgot to get them) this time I got thumbs up from everyone. Will make again and did pass the recipe on.
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Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA
Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: May 20, 2009
The recipe in a slowcooker I am sure is very good, but I would suggest being careful if you try to make it in the oven. It takes a lot of work to keep it from drying out. Make sure you cover it w/ some foil in the oven! I should have known that it would take more work to keep it tender since I was not making it in the slow cooker, but I ended up having to simmer the roast in a big pot on the stove in the sauce because it was too tough to even begin to try to shred when I first took it out of the oven. In the end I managed to salvage it and it tasted amazing!! Would have put it in the slowcooker if mine was big enough to fit a whole frozen roast!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 18, 2009
So good and easy. I used beef broth in place of the wine. I actually used this for restaurant style nacho; cheese sauce, green onions, sour cream, tomatoes and avocado. So yummy!
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kat

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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: May 12, 2009
A different flavor. Very tender. Not Americanized mexican-tasting enough for me.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.51 star rating.
Reviewed: May 12, 2009
This recipes just didn't do it for me. I used a 3.75 pound beef round roast. I put my roast in the crockpot already defrosted. The recipe says cook the defrosted roast for 5 hours on low. WRONG! After 5 hours this roast would not shred at all. I had to cook it for an additional 2 hours and it was still not easy to shred. The roast itself was just flavorless and swimming in juice. I will never make this recipe again.
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Amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: May 5, 2009
I used the shredded beef to make flautas. This was very tasty! I added a few other ingredients. I added Tonys cajun seasoning,yellow onion,cumin,chili powder,chulula hot sause,beef boulin cube,and rotel medium style with peppers. Instead of using mexican style hot tomato sause I used rotel.
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: May 5, 2009
I made this for our cinco de mayo office food day. It was a hit. I changed the recipe a bit (that's why 4 instead of 5 stars) based on others' suggestions. I used 1 bottle of Corona, 2 cans of ro-tels tomato/chili mix, and added some cumin seed. I did add water like others suggested, but I don't think it was needed too much. It did keep the roast moist at work, though. I have several people that don't like terribly spicy food, so I toned down the cumin more than I would have liked, but it was a terrific dish! Will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 27, 2009
Outstanding! I made the recipes as is and it was super good. A real crowd pleaser.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 22, 2009
I used a 4lb pork roast, beer instead of wine, one can of Mexican hot tomato sauce, and one can of diced tomatoes. Cooked it on low for 8 hours and it fell apart! Shredded it and let it simmer in the liquid for another 2 hours. Added cilantro and onions right before we ate. It was delicious!
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Cooking Level: Intermediate

Home Town: Weirton, West Virginia, USA
Living In: Lafayette, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 20, 2009
Really liked this recipe. It was a good base for what I was trying to accomplish-Cafe Rio Pork Barbacoa. Thanks for sharing. We added brown sugar, chili powder, lemon juice, garlic powder, cumin, s & p, dried cilantro, omitted wine and used a 2 pound pork roast instead of beef roast. 1 hour on high, 4 hours on low in the crock pot and it was done to shredding perfection. Will add more salt next time. Realize this is not the exact recipe, but like I said, it is a good base for another recipe-less food endeavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 15, 2009
This was an awesome recipe...change nothing and make it exactly as the recipe states!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 13, 2009
Turned out great. Definitely recommend that you cut the roast so that it's all submerged in sauce or broth while cooking - tends to get dry. Also followed advice and added cilantro and onions after shredding so that the cilantro didn't lose its flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Apr. 6, 2009
We really like this recipe and will probably use it again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 30, 2009
We followed the recipe exactly. It shredded very nicely. But we weren't crazy about the overwhelming flavor of the wine and the cilantro. Next time, I will probably try the beer instead of wine and no cilantro (leave that for the pico de gallo served on top).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 25, 2009
OMG! I will never use ground beef for tacos again!
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Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Mar. 5, 2009
Very good, very easy, and highly complimented! Changed a little. Used rotel, salsa, and a mexican beer. Crocked the rump roast on low for almost 10 hours. Shredded and returned to the pot for another hour or so. Added the same fresh ingredients as stated in the recipe.
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Cooking Level: Beginning

Home Town: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 26, 2009
This is my go to for mexican beef. It is awsome with soft corn tortillas and homemade salsa. I also use it for enchiladas and chimichangas. I do add a can of green chilis to the crockpot, too.
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mk

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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Feb. 19, 2009
I just finished making this and I changed it a little, I use regular tomato sauce 15 oz. can and one small can of rotel hot, also used one cup of beef broth instead of the wine. It is great, next time I will cut back on the cilantro, it taste great anyway. This will be a for sure for my family.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 26, 2009
This is an all time favorite recipe in our family. I have made it multiple times and every time it's been a success. The secret is shredding the beef and letting in sit in the sauce for about 30 minutes before you add the cilantro and onions.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.51 star rating.
Reviewed: Jan. 23, 2009
I could not wait to try this. The flavor was great I used a corona instead of the wine. I also had a chuck roast and used that too (not frozen), like some others. It didn't shred :( Oh well it was still tast chopped. I guess I'll have to splurge on the $20 rump roast to see if that makes a diff. Still great and will do again. Update... I accidently left the crock pot with avout half the roast going for about 4 hrs after dinner... shredded like a dream. I would suggest wheter frozen or not the roast should still simmer all day,
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