A delicious and easy slow cooker recipe to make shredded beef for tacos, quesadillas, nachos, etc! Use your imagination to create easy recipes with this shredded beef! Perfect for Cinco De Mayo, tailgating parties, family gatherings. Freezes well!

Ingredients
Haloodies Beef Rump Roasting joint

½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon corn oil vegetable oil can be used

Mexican Sauce

large onion, peeled, sliced
3 cloves garlic, peeled and diced
3 cans of plum tomatoes

large jalapeno, seeded and diced

500ml Vegetable stock
1 teaspoon ground chipotle powder
1 teaspoon ground chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon ground black pepper

Instructions

1. Season the halal beef rump roast with the salt, black pepper, and garlic powder.
2. Heat oil in a pan sear the haloodies rump roasting joint to brown on all sides. Set aside.
3. Into the slow cooker, mix together the onion, garlic, no-salt diced tomatoes, stock, diced jalapenos, chipotle powder, chili powder, cumin, dried oregano,  black pepper, and salt.
4. Add the browned beef to the slow cooker.
5. Cook on low, 8 - 10hours.
6. Use a fork to shred the beef.
7. Serve as tacos, quesadillas, carnitas, nachos, enchiladas. Endless possibilities

I served with wraps, home made guacamole, creme fraiche, hot sauce and used the sauce the beef cooking in as a salsa!