Shredded Beef For Tacos Recipe

  • 1 frozen rump roast (4 lb )
  • 1 cup chicken broth
  • 2 cans Mexican style hot tomato sauce (7.75 ounce cans)
  • 3 tablespoons crushed garlic
  • salt and black pepper to taste
  • 1 bunch green onions, chopped
  • 1 cup chopped fresh cilantro
Place the frozen roast in the slow cooker. Pour the chicken broth and tomato sauce over the top. Season with garlic, salt and pepper. Cover and cook for 9 hours on low. When done the roast should easily shred with a fork. Shred the roast into the juices and mix in the chopped green onions and cilantro.
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