Sarah's Shredded Beef for Tacos

This meat is really yummy made into street tacos! Use corn tortillas, a little sour cream, onion and cilantro with some hot sauce or hot salsa on top. YUM.

1 4 pound beef roast
1 can mexican tomato sauce (I use Pato sauce)
1 cup white cooking wine
1 Tablespoon garlic salt

Cilantro and onion for toppings

Put roast in a crockpot. Cover with cooking wine and sauce, then sprinkle garlic salt all over. If frozen, cook over night for dinner the next day. If fresh, cook for 8-10 hours, or until it shreds easily. Shred the meat and put it back in the juices for another hour, then serve with taco fixings. We like it on corn tortillas with onions, cilantro and sour cream. This is a delicious crockpot meal!

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