Rump Roast Shredded Beef Tacos
A 3 lb rump or bottom round cooked with a short liquid line and a long rest in the juice to make up for less fat.
Rump Roast Shredded Beef Tacos
Course: Main CourseDifficulty: Easy8
servings15
minutes8
hoursA 3 lb rump or bottom round cooked with a short liquid line and a long rest in the juice to make up for less fat.
Ingredients
1 rump or bottom round roast, 3 lb
1 tbsp chili powder
2 tsp ground cumin
1 tsp garlic powder
1 tsp dried oregano
2 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
1 yellow onion, sliced
4 garlic cloves, sliced
3/4 cup low-sodium beef broth
1 tbsp Worcestershire sauce
8 to 12 corn tortillas
Directions
- Pat the roast dry and rub it with the chili powder, cumin, garlic powder, oregano, salt and pepper.
- Sear the roast in the oil in a hot skillet, 2 to 3 minutes per side.
- Spread the onion and garlic in the slow cooker.
- Set the roast on top and pour in the broth mixed with the Worcestershire.
- Keep the liquid about a third of the way up the side of the roast.
- Cover and cook on LOW 8 hours and begin checking the temperature.
- Pull the roast at 195°F in the thickest part.
- Shred along the grain and return the strands to the pot.
- Rest the meat in the juice for 30 minutes before serving.
- Fill warm tortillas using a slotted spoon.
Notes
- Bottom round and eye of round also work but turn to dry strings faster. Slice leftovers thin for sandwiches. Keep the meat in juice until you serve it.
Why rump needs a short liquid line
Rump roast is lean, so it dries out quickly if overcooked. A shallow pour and a long rest in the juice give the strands time to take moisture back in.
The sear adds flavor that the lean cut lacks.
Swaps and sides
Bottom round works, though eye of round turns dry faster. Do not skip the rest. Serve in warm corn tortillas with cabbage slaw.
Pickled onions add the brightness this cut needs.
Leftovers and the rushed-shred mistake
Slice leftovers thin for sandwiches and keep the meat in its juice.
The mistake is shredding and serving right away. The rest is what makes lean beef taste juicy.
Choosing the cut
A rump roast has less fat than chuck, so it behaves differently. It shreds into shorter strands and soaks up juice slowly. If you see a long fat seam, trim it. Keep the pot lid closed through the cook, since heat loss pushes lean meat toward dry.
Plan on a long rest before you serve. Thirty minutes in the juice feels slow, but it is what keeps the strands tender.
Rump Roast Shredded Beef Tacos at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 8 servings
- Ingredients: 13, led by rump or bottom round roast, chili powder, ground cumin, garlic powder
Tips for Rump Roast Shredded Beef Tacos
Bottom round and eye of round also work but turn to dry strings faster. Slice leftovers thin for sandwiches. Keep the meat in juice until you serve it.
Rump Roast Shredded Beef Tacos FAQ
How long does Rump Roast Shredded Beef Tacos take?
Rump Roast Shredded Beef Tacos takes 8 hours of cooking after 15 minutes of prep.
How many people does Rump Roast Shredded Beef Tacos serve?
This recipe makes 8 servings.
What do I need to make Rump Roast Shredded Beef Tacos?
13 ingredients, led by rump or bottom round roast, chili powder, ground cumin, garlic powder. Amounts are in the recipe card above.
