Spicy Cilantro & Garlic Shredded Beef ((so easy and tender))

Here you go — an easy, fla­vor­ful, crowd-pleas­ing din­ner solu­tion! This din­ner­time meal is a real life-saver, whether you turn it into tacos, serve it over steamed  rice or just shred it up and eat with a side sal­ad — it’s sure to become a reg­u­lar on your menu! And don’t for­get to plan on left­overs — this recipe will turn into at least 2 meals for your week.

Here is what you need ::

  • rump roast (noto­ri­ous­ly a tough, dry cut of meat)
  • white onion, thin­ly sliced
  • Roma toma­toes, quar­tered
  • 6–7 cloves of fresh gar­lic
  • cilantro, fine­ly chopped
  • 3 jalapeños, chopped
  • jarred green chili sal­sa
  • 6 medi­um Yukon gold pota­toes, cut into wedges
  • Tamari sauce
  • Worces­ter­shire sauce
  • water
  • salt & pep­per

I try to keep every sin­gle thing on this list in my pantry at all times. Well, every­thing except that fresh rump roast! 

Although a frozen roast will work, if you have time to pick up a fresh roast it would be pre­ferred. Rump roast is noto­ri­ous­ly a tough cut of meat. So the trick to using this cut and not regret­ting your choice is to cook it prop­er­ly. “Prop­er­ly” in this case is low & slow.

I start­ed this roast off in a 350° oven, after an hour I turned the heat down to 250° and left it to do it’s thing. After 6 hours, I shred­ded the beef and then returned it to the oven for 2 final hours of cook­ing. So doing the math, that means this dude cooked for 9 hours.

And look at the result, the smell tells of yum­mi­ness to come but even the smell can’t pre­pare you for just how fla­vor-packed this beef is. Thanks to the slow and low cook­ing method (aka No Peek), this reput­ed tough rump is like but­ter. 

You are wel­come in advance.

This amount will EASILY give a fam­i­ly of 6 two com­plete meals. Serve tacos as the first meal and then serve the roast over mashed pota­toes or steamed rice for the sec­ond meal. Absolute win­ner.

And BTW — all that broth? Skim off the fat and save it for the base of an AWESOME chili or spicy stew! So that is real­ly 3 meals. That’s what I call vic­to­ry!

Spicy Gar­lic & Cilantro Rump Roast
Serves 12
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Prep Time
15 min
Cook Time
9 hr
Prep Time
15 min
Cook Time
9 hr
Ingre­di­ents
  1. 1 — 4 lb rump roast (noto­ri­ous­ly a tough, dry cut of meat)
  2. 1 medi­um white onion, thin­ly sliced
  3. 3 Roma toma­toes, quar­tered
  4. 6–7 cloves of fresh gar­lic
  5. 1 bunch cilantro, fine­ly chopped
  6. 3 jalapeños, chopped
  7. 16 oz jarred green chili sal­sa
  8. 6 medi­um Yukon gold pota­toes, cut into wedges
  9. 2 T Tamari sauce
  10. 2 T Worces­ter­shire sauce
  11. 6 c water
  12. 1 t salt
  13. 1 t pep­per
Instruc­tions
  1. Pre­heat oven to 350°. Place all ingre­di­ents into a large dutch oven. Cov­er and place into the pre­heat­ed oven. After 1 hour of cook­ing time, reduce the heat to 250°. 6 hours lat­er, remove the pot from the oven, shred the beef, sea­son to taste, by adding addi­tion­al s & p if nec­es­sary. Cov­er and return to the oven for 2 addi­tion­al hours of cook­ing.
  2. To serve, make tacos, serve over steamed rice or mashed pota­toes or eat by itself.
Notes
  1. *Be sure to save the broth, sim­ply skim off the fat and reserve to use as the base of chili or stew lat­er in the week.
Food for a Year: https://foodforayear.com/

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