Shredded Beef For Tacos

Total Time: 9 hrs 10 mins Preparation Time: 10 mins Cook Time: 9 hrs

Ingredients

• 4 lbs frozen bottom roast
• 1 cup dry wine
• 2 (7 3/4 ounce) cans mexican-style hot tomato sauce (el pato brand)
• 3 tablespoons crushed garlic
• salt & fresh ground pepper
• 1 bunch green onion, chopped
• 1 cup chopped fresh cilantro

Recipe

• 1 place the frozen roast in the slow cooker.
• 2 pour the wine and mexican-style hot tomato sauce over the top.
• 3 season with garlic, salt, and pepper.
• 4 cover and cook on low for 9 hours.
• 5 when done, the roast should shred easily with a fork.
• 6 shred the roast into the juices, and mix in the chopped green onions and cilantro.