Mexican Shredded Beef

2-3 lb. rump roast

1 1/2 c. water

1/3 c. orange juice

2 tbsp. Carne Asada seasoning (Chef Merito brand if you can find it)

Brown roast (do not season while browning), add water, orange juice and seasoning. Cover and bake at 350F for about 4 hours checking water frequently. Shred beef after about 3 hours and then return to oven. Can be used for shredded beef tacos, shredded beef enchiladas or tostadas. Serve with refried beans and spanish rice. Can also be slow cooked in crockpot. Reduce water to 1 c. and cook for 4-6 hours on high or 7-9 hours on low. Shred 1 hour before serving.