Suggested meat:

3 pounds beef rump or bottom round roast, cut into 2 halves

How to freeze and cook:

1. Add beef rump to freezer bag.

2. Massage bag until sauce evenly covers beef.

3. Close bag removing as much air as possible.

4. Freeze flat.

5. Thaw overnight in fridge.

6. Dump into crock pot and ADD 2 cups water. Cook on low 6-8 hours.

7. Remove roast and shred. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to slow cooker; heat through.

8. Serve with tortillas and pico de gallo. May also top with lime wedges, queso fresco and cilantro.

Shopping List:

Tortillas, pico de galla, lime, queso fresco, cilantro