Monday, May 30, 2011

Shredded Beef for Tacos

1 (4 pound) frozen rump roast
1 c. chicken broth
2 (7.75 ounce) cans Mexican style hot tomato sauce (I’ve used plain tomato sauce, and it is good, too!)
3 tablespoons crushed garlic
salt and ground black pepper to taste
1 bunch green onions, chopped
1 c. chopped fresh cilantro

Place the frozen roast in the slow cooker. Pour the broth and 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. Serve in tacos, enchiladas, quesadillas, salads . . . you name it!

We like to make big batches of this and then freeze it in freezer bags for quick use when we feel like Mexican food!

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