Crock Pot Rump Roast - Shredded Beef Rump Roast

This recipe will feed a group or give you enough to eat at one meal and freeze several more to use later.

This is another one of those budget stretching, easy slow cooker meals that tastes even better the next time, so you will be pleased it makes so much.

Serve the delicious shredded beef on sub rolls or with tacos, tortillas, lettuce, tomato, guacamole and all your favorite Mexican food toppings.

Freeze what you won't use straight away, in convenient sized portions, so you can just pull it out of the freezer and you have a quick meal in no time.  

Serves 12-16

Cook on low for 5 hours (or on low for 9 hours if meat is frozen)

Shredded Roast Beef on Tacos or Subs

4lb rump roast

1 Cup white wine

14oz Mexican style canned tomato hot sauce

6 cloves of garlic, crushed (or 3 Tbsp from a jar)

fresh ground pepper

To finish, add a cup of chopped fresh cilantro and a thinly sliced bunch of green onions (or a red onion if green are unavailable)

Place the roast in the slow cooker and pour over the wine and tomato sauce. Sprinkle the garlic over and season with freshly ground pepper to taste.

Cover and cook on low for 5 hours (9 hours if roast is frozen). Once cooking time is completed the roast shreds easily with two forks. Shred the roast in the slow cooker, in the juices. Once the meat is shredded, add the fresh cilantro and onions, stir to combine and serve as suggested above.

From a previous post: How To Make Hummus

More great, tasty, easy slow cooker recipes and slow cooker reviews are on my website - enjoy!