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/

In true show & tell form: "I am open for questions & comments"

 
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