Shredded Beef For Tacos - cooking recipe

Ingredients

4 lbs frozen bottom roast
1 cup dry white wine
2 (7 3/4 ounce) cans mexican-style hot tomato sauce (El Pato brand)
3 tablespoons crushed garlic
salt & fresh ground pepper
1 bunch green onion, chopped
1 cup chopped fresh cilantro

Preparation

Place the frozen roast in the slow cooker.
Pour the wine and Mexican-style hot tomato sauce over the top.
Season with garlic, salt, and pepper.
Cover and cook on low for 9 hours.
When done, the roast should shred easily with a fork.
Shred the roast into the juices, and mix in the chopped green onions and cilantro.