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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
3 to 4 pound rump or bottom round roast
3 carrots, cut in chunks
4 ribs of celery, cut in chunks
2 large onions, sliced and quartered
6 cloves of whole garlic
2 large green bell peppers, cut in chunks
4 small cans Rotel tomatoes & Chilies
1 cup beef stock or broth
1 tablespoon dried cilantro
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1 teaspoon salt
1 teaspoon cracked black pepper
Step by Step Instructions
Place all of the ingredients into the vessel of your slow cooker and nestle the roast down among the other ingredients.
Place the lid on the slow cooker and set on high for 6 to 8 hours.
When cooking time is complete, shred the meat with two forks.
Serve as a taco filling along with all your favorite taco accompaniments.
This would also be an excellent filling for burritos and even used in a ragout and served over pasta for a quick leftover dish.
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