Shredded Beef for Tacos

4.4
(320)

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.

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Prep Time:
10 mins
Cook Time:
9 hrs
Total Time:
9 hrs 10 mins
Servings:
16
Yield:
16 servings

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

  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.

  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.

Cook's Note:

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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Nutrition Facts (per serving)

180 Calories
8g Fat
3g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 180
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 14%
Cholesterol 50mg 17%
Sodium 178mg 8%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 20g
Vitamin C 4mg 20%
Calcium 20mg 2%
Iron 2mg 11%
Potassium 328mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.