Spicy Shredded Beef

    9 hours 10 minutes

    Serve this super tender fall-apart beef in pita bread or tortillas with shredded lettuce or coleslaw.

    12 people made this

    Serves: 16 

    • 1.5kg - 2kg rump roast
    • 1 cup white wine
    • 1 3/4 cups Italian tomato pasta sauce
    • 1 - 2 tablespoons Tabasco
    • 3 tablespoons crushed garlic
    • salt and freshly ground black pepper to taste
    • 6 spring onions, trimmed and sliced
    • 1 small bunch fresh coriander, chopped

    Preparation:10min  ›  Cook:9hours  ›  Ready in:9hours10min 

    1. Place the meat in the slow cooker. Pour the wine, tomato sauce and Tabasco over the top. Add garlic, and salt and pepper to taste.
    2. Cover and cook on low for 8 to 9 hours. When cooked, the roast should fall apart easily with a fork. Shred the roast into the juices, and stir in the chopped spring onions and coriander.

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    Reviews in English (7)


    Altered ingredient amounts. I used 2 big chunks of silverside and it came out tender and stringy..yum. I used chicken stock instead of white wine and slow cooked for about 7 hours. Served over rice. I am sure tomorrow's leftovers will be gone for lunch.  -  27 Feb 2009


    Used different ingredients. Not liking the taste of wine in my food I used beef stock instead. It made for a salter recipe so I only added the pepper not more salt. Also added peas to freshen up the flavour. I found fresh peas worked the best in the slow cooker and came out tender as the meat.  -  13 Oct 2009


    This was so tasty - everyone loved it! And it was so easy to do - right up my alley!!!  -  15 Jul 2010