My Shredded Beef for Tacos |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 8 |
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Easy meal Ingredients:
1 (4 lb) rump roast |
1 (12 ounce) bottle corona beer |
2 (7 3/4 ounce) cans hot mexican tomato sauce |
3 tablespoons crushed garlic |
salt and pepper |
1 bunch green onion, chopped |
1 cup chopped fresh cilantro |
Directions:
1. Place roast in slow cooker and pour corona and tomato sauce over top. Season with garlic and salt and pepper. Add water to cover the roast completely. Cover and cook on low for 5-6 hours until done. When done, shred meat with a fork and mix with juice. Add onions an cilantro.
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