Shredded Beef for Tacos

Shredded Beef for Tacos

265 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    9 h
  • Ready In

    9 h 10 m
DPULLIAM
Recipe by  DPULLIAM

“This is the easiest meal you'll ever make. Being a mom of 8 and working I wanted to find something I can make for dinner with no effort. Start your roast in the morning before going to work it will be done when you get home. You don't even have to defrost the roast. If it is a defrosted roast, put it in around noon, it will be done at 5pm. I've had so many people ask for my recipe, and this is the first time I've let it out of my kitchen. Serve with corn tortillas, lettuce, cheese, and any other toppings you prefer.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 16 servings

ADVERTISEMENT

Directions

  1. Place the frozen roast in the slow cooker. Pour the wine and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.
  2. 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.

Share It

Reviews (265)

Rate This Recipe
BECKY
141

BECKY

Yes, you really do put it in frozen! Chuck roasts work too, but NOT English-cut roasts (too fatty). This is just excellent, a favorite of our family - which includes 2 toddlers. I do modify it: skip the wine, use a 16 oz jar of mild salsa (Paul Newman is best!), skip the garlic & S&P since these are in the salsa. Then I increase the cilantro to use the entire bunch. The first couple of times I did this with rump & chuck roasts and they just fell apart with a fork easily shredding it. Sometimes I add a can of black beans, rinsed, to increase the protein (I'm crazy that way). Leftovers are great in other "All Recipes" like Beef Enchiladas II with Sara's Red Enchilada Sauce or in Six Can Chicken Tortilla Soup (can substitute your leftovers for the can of chicken and some of the broth if you have lots). Just a great recipe. Highly recommend!

Angie
128

Angie

Ok, I just finished serving these tacos to my family and wow...I mean WOW! What's better than throwing a hunk of frozen meat into the crockpot with a few other ingredients and leaving for the day, you ask? I'll tell you, it's coming home and having the meal not be mediocre, but actually INCREDIBLE! I followed the recipe exactly, and the meat was tender and the flavors mingled so well together. For those of you who had trouble finding the mexican hot tomato sauce, I found it at Wal-mart in the canned tomato section. Really, you must try this recipe, all 4 kids (even a picky 5 yr old) gobbled up their plates and had seconds. I warmed up some corn tortillas to wrap the meat, lettuce, cheese and sour cream in, then served these along side the Spanish Rice II recipe (also from this site), and delish! I'd give it more stars if I could. Thank you, Diana, for an easy and AMAZING meal!

RogueOnion8
106

RogueOnion8

Turned out wonderfully. I used a bottle of Corona instead of white wine. I also recommend adding just enough water to cover the roast completely. Great recipe.

More Reviews

Similar Recipes

Nutrition

Amount Per Serving (16 total)

  • Calories
  • 180 cal
  • 9%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 3 g
  • < 1%
  • Protein
  • 20.1 g
  • 40%
  • Cholesterol
  • 50 mg
  • 17%
  • Sodium
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

>

next recipe: