About this recipe:The easiest way to make this is with a slow cooker. The beef will fall apart easily with a fork, making it easy to shred. You can put the meat into the slow cooker either fresh or even straight from the freezer. Serve in floury baps or tortillas with shredded lettuce or coleslaw.
1.5 to 2kg (4 lb) top rump roasting joint
225ml (8 fl oz) white wine
400g (15 oz) passata
1 to 2 tablespoons Tabasco
3 tablespoons crushed garlic
salt and freshly ground black pepper to taste
1 bunch spring onions, chopped
1 small bunch fresh coriander, chopped
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Method Prep:10min › Cook:9hr › Ready in:9hr10min
Place the meat in the slow cooker. Pour the wine, passata and Tabasco over the top. Season with garlic, and salt and pepper to taste.
Cover and cook on low for 8 to 9 hours. When done, the roast should fall apart easily with a fork. Shred the roast into the juices, and mix in the chopped spring onions and coriander.