Shredded Beef Rump | Roast Crock Pot 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 of those 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 filled roll or hamburger buns or with tacos, tortillas, lettuce, tomato, guacamole and all your favorite Mexican food toppings.

Shredded Beef Rump Roast | Crock Pot Rump Roast

Serves 12-16

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

2kg rump, bolar or pot roast

1 Cup white wine

400g can Mexican style canned tomatoes
2 Tbsp tomato paste

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

fresh ground pepper

To finish, add a cup of chopped fresh coriander and a thinly sliced bunch of spring onions.

Place the roast in the slow cooker and pour over the wine and tomatoes, their juice and the tomato paste. 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 should shred or pull apart easily.  Shred meat by pulling at it between two forks.
Shred the roast in the slow cooker, in the juices.
Once the meat is shredded, add the fresh coriander and spring onions, stir to combine and serve as suggested above.

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