Monday, December 26, 2011

Shredded Drunken Beef Tacos

1 (4 pound) frozen rump roast
1 cup white wine (or beer)
2 (7.75 ounce) cans Mexican style tomato sauce
3 tablespoons crushed garlic
seasoned salt to taste
1 bunch green onions, chopped 

Place the frozen roast in the slow cooker. Pour the wine and Mexican style tomato sauce over the top. Season with garlic, and salt and pepper to taste. 
(I found the Mexican tomato sauce in the Mexican aisle by the Ro*tel. It was not by the Salsa and Taco sauce like I thought it would be.)  

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.

This recipe can also be made in the oven. Roast for 8 or 9 hours at 250 degrees F (120 degrees C)

Add your beef to tortillas with all of your favorite toppings.

Freeze the extra for later!

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