Ingredients:
- 1 (4 pound) frozen rump roast
- 1 cup chicken broth/stock
- 2 (7.75 ounce) cans Mexican style hot tomato sauce (I used El Pato)
- 3 tablespoons crushed garlic
- salt and ground black pepper to taste
- 1 bunch green onions, chopped
- 1 cup chopped fresh cilantro
Directions:
1. Place the frozen roast in the slow cooker. Pour the chicken broth 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.
Makes 10 servings. (I used 1 lb. of brisket instead and cut the recipe to 1/4 and it turned out great! Or you could have lots of yummy leftovers.)
1 comment:
Ooh! This looks so good! I will definitely have to try it out. Thanks for posting your recipes! I'm excited about this recipe swap thing... if anyone wants to join, just lemme know!
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