Our easy Smoked Shredded Rump Roast Tacos are packed with bold flavors, tender meat, and just the right amount of heat. Rump roast might not be the typical cut you’d think of for tacos, but it worked so well! The blend of Rotel, El Pato sauce, garlic, and jalapeños infuses the meat with layers of spice and depth, and the slow braise breaks down the meat and makes it perfectly tender and shreddable. We love to serve these tacos in warm corn tortillas with fresh toppings or pile them onto nachos.
Smoked Shredded Rump Roast Tacos
Taco night doesn’t have to be boring! As much as I love a good Gringo Taco (I did grow up in the Midwest, after all), sometimes we want something a little different to fill our tortillas.
The process starts with a high-heat sear on the grill, locking in the seasoning and creating a flavorful crust. Then, the roast is slow-cooked in a Dutch oven with a spicy tomato-based broth, allowing it to soak up every ounce of flavor. Cooking it uncovered in the smoker will give it an extra kick, but if you prefer you can braise it on the stovetop for a more traditional approach.
Why You’ll Love This Dish
- Deep Smoky Flavor – The combination of searing and slow smoking gives the beef a rich, wood-fired taste.
- Tender & Juicy – Braising in the flavorful broth ensures the meat stays moist and shreds effortlessly.
- Customizable Heat – Adjust the spice level with more or fewer jalapeños, or choose a milder Rotel variety.
- Perfect for Tacos & More – This shredded beef works great in burritos, quesadillas, or even over rice.
Shredded Rump Roast Tacos Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Rump Roast – We got our Rump Roast from East Texas Beef Processors! It was incredible!
- OWYD Smoky SPG (or your favorite seasoning blend)
- Water
- Rotel (any flavor)
- El Pato Sauce (yellow can)
- Garlic
- Jalapeños
How To Make Smoked Rump Roast Tacos
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Preheat & Sear – Set your pellet grill to 425°F. Coat the roast in the SPG seasoning, then sear it on the grill for 20 minutes.
- Prepare the Braise – Place the roast in a Dutch oven with water, Rotel, El Pato sauce, garlic, and jalapeños.
- Slow Cook – Reduce the smoker temperature to 225°F and return the Dutch oven to the grill. Cook uncovered for extra smoke flavor, or cover and cook inside on the stovetop over medium-low heat.
- Shred the Beef – Cook for 2-3 hours, flipping occasionally, until the meat is tender enough to shred. If cooking uncovered, check the liquid level and add more water as needed.
- Assemble the Tacos – Return the shredded meat to the cooking liquid. Serve in warm tortillas with cilantro, lettuce, sour cream, hot sauce, and fresh lime juice.
FAQ
How do I store leftover shredded beef?
Store leftovers in an airtight container with some of the cooking liquid to keep the meat juicy. It will stay fresh in the refrigerator for up to 4 days.
What’s the best way to reheat this meat?
Reheat on the stovetop over low heat with a splash of broth to prevent drying out. You can also warm it in the microwave, covered, in short intervals.
Can I make this ahead of time?
Yes! The shredded beef can be made a day in advance and reheated before serving. This can enhance the flavors as the meat absorbs more of the sauce.
What are some good variations?
Try using chuck roast instead of rump for a slightly fattier, more tender result. You can also swap the jalapeños for chipotle peppers in adobo for a smokier heat.
Serve This With…
- Mexican Rice – A classic side to soak up all the flavorful juices.
- Grilled Corn Elotes – Smoky, creamy, and the perfect complement to these tacos.
- Smoked Tomatillo Salsa – A fresh contrast to the rich, braised beef.
- Bean Dip – A simple, hearty addition to round out the meal.
Eat More Beef!
We Love Tacos!
Smoked Shredded Rump Roast Tacos
Ingredients
- 3 pounds rump roast
- 2 tablespoons OWYD Smoky SPG
- 2 cups water
- 7.75 ounce can Rotel your favorite flavor
- 10 ounce can El Pato yellow can
- 3 cloves garlic
- 3 jalapeño
Instructions
- Preheat your pellet grill to 425°F.
- Coat the roast with the SPG and sear over on your pellet grill for 20 minutes.3 pounds rump roast, 2 tablespoons OWYD Smoky SPG
- Put the roast in a Dutch oven along with the water, Rotel, El Pato, garlic, and jalapeño.2 cups water, 10 ounce can El Pato, 3 cloves garlic, 3 jalapeño, 7.75 ounce can Rotel
- Put it back into your smoker and reduce the heat to 225°F. Cook it uncovered if you’d like some more smoke flavor on the meat. If you don’t, this part can be cooked inside on the stovetop over medium-low to low heat, covered.
- Cook the roast, flipping occasionally, for 2-3 hours, or until it is tender and shreddable. If you cook uncovered, make sure to check and add more liquid as needed as more water will evaporate if the pot is uncovered.
- Shred and put back into the cooking liquid. Build in your favorite tortilla and top with cilantro, lettuce, sour cream, hot sauce, and a squeeze of fresh lime.
