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Shredded Beef for Tacos

Rated as 4.45 out of 5 Stars

"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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9 h 10 m servings 180 cals
Original recipe yields 16 servings


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  • Prep

  • Cook

  • Ready In

  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).
  • Did you know Allrecipes is home to tons of slow cooker recipes? Click here to visit our complete collection.

Nutrition Facts

Per Serving: 180 calories; 7.9 g fat; 3 g carbohydrates; 20 g protein; 50 mg cholesterol; 178 mg sodium. Full nutrition


Read all reviews 267
  1. 322 Ratings

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Most helpful positive review

Yes, you really do put it in frozen! Chuck roasts work too, but NOT English-cut roasts (too fatty). This is just excellent, a favorite of our family - which includes 2 toddlers. I do modify i...

Most helpful critical review

I was so excited to make shredded beef tacos at home. just was not very good. Not a lot of flavor. I want tacos like when we go out to dinner at a Mexican food restaurant.

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Yes, you really do put it in frozen! Chuck roasts work too, but NOT English-cut roasts (too fatty). This is just excellent, a favorite of our family - which includes 2 toddlers. I do modify i...

Ok, I just finished serving these tacos to my family and wow...I mean WOW! What's better than throwing a hunk of frozen meat into the crockpot with a few other ingredients and leaving for the d...

Turned out wonderfully. I used a bottle of Corona instead of white wine. I also recommend adding just enough water to cover the roast completely. Great recipe.

I cooked up about 4-1/2 lbs of rump roast(weight after fat was trimmed off). It fed 9 adults and 4 children, not 16 as the recipe suggests. Unable to find Mexican tomato sauce, I used plain toma...

I used cumin, beer and rotel (diced tomatoes/chilies) along with the mexican sauce. The beef shredded nicely and I froze individual portions (which we're now using for burritos and quesadillas)...

The best tacos I've ever had! I threw the meat in frozen, used El Pato Hot Tomato Sauce and poured enough water to cover the meat. I also added some garlic, salt & pepper. These shredded beef...

I was a little skeptical about the frozen roast, but everything was delicious. I used a light white wine (Chardonay) and made sure to skim some fat off before shredding. If you don't want to s...

I have to review this amazing recipe! I had never so much as touched a rump roast before, so if I could do it, anyone can!! It was so easy and tasted incredible. The only things I added were s...

Very tasteful. I didn't use wine. I used a crockpot-using one can of medican hot tomato sauce. After the meat was cooked I dumped half the top sauce to cut down on the fat. I then aded the other...