I think I’ve mentioned before that we have Taco Tuesday at my house.
Well, to be honest, it’s more like Taco Wednesday (which does not have the same alliterative value) because we have soccer until 8pm on Tuesdays and only get home in time to gulp something out of the slow cooker.
Point being, we eat good on Taco WhateverDayItIs.
We have tried a lot of different taco fillings. I have a limit on the ground beef filling, even though I’ve perfected my own spice mixture.
Once, I did shredded beef with a green salsa verde mix, but last week, I tried slow-cooking a rump roast without adding anything to the beef. It was amazing.
I think the beauty of this roast came in searing it first. It sealed all the juices in during cooking and created a tender, flavorful taco filling.
One rump roast easily fed four people with at least four taco servings left over.
Shredded Beef Tacos
4 lb rump roast
4 Tbs cumin
4 Tbs chili powder
4 Tbs garlic powder
1 Tbs red pepper
4 Tbs David Wade’s Worcestershire Powder (or sauce)
1/2 tsp black pepper
1 tsp salt
1/2 cup salsa
tortillas, salsa, cheese, avocado slices, sour cream
Mix all seasonings together and rub all over meat.
Heat 2 tablespoons olive oil in a cast-iron skillet until oil starts to smoke. Sear meat, about 1 minute per side, until crusty and browned.
Remove rump roast from cast-iron skillet and set slow cooker to low heat.
Place rump roast and all the juices from the pan into slow cooker. Add 1/2 cup salsa. Cook on low for 8 hours. Remove beef from slow cooker. Shred beef. Return to slow cooker. Turn to high heat. Cook for another hour.
Serve in tacos with flour tortillas, salsa, cheese, avocado slices and sour cream.
Nutritional Information: Calories Per Serving: 451, Calories from Fat: 134, Fat: 15 g, Cholesterol: 10 mg, Sodium: 432 mg, Potassium: 176 mg, Carbohydrates: 8 g, Fiber: 2 g, Sugar: 3 g
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