Slow-Cooker Beef Barbacoa

• 1 beef rump
• bottom round roast (3 pounds)
• 1/2 cup minced fresh cilantro
• 1/3 cup tomato paste
• 8 garlic cloves, minced
• 2 tablespoons chipotle peppers in adobo sauce plus 1 tablespoon sauce
• 2 tablespoons cider vinegar
• 4 teaspoons ground cumin
• 1 tablespoon brown sugar
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 1 cup beef stock
• 1 cup beer or additional stock
• 16 corn tortillas (6 inches)
• Pico de gallo
• Optional toppings: Lime wedges, queso fresco and additional cilantro

1. Cut roast in half. Mix next 9 ingredients; rub over roast. Place in a 5-qt. slow cooker. Add stock and beer. Cook, covered, until meat is tender, 6-8 hours.
2. Remove roast; shred with 2 forks. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to slow cooker; heat through.
3. Serve with tortillas and pico de gallo. If desired, serve with lime wedges, queso fresco and additional cilantro.
4. Place shredded beef in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.

beef rump, fresh cilantro, tomato paste, garlic, peppers, cider vinegar, ground cumin, brown sugar, salt, pepper, beef stock, corn tortillas, gallo, toppings

Taken from www.tasteofhome.com/recipes/slow-cooker-beef-barbacoa/ (may not work)