My Shredded Beef for Tacos

• 1 (4 lb) rump roast
• 1 (12 ounce) bottle Corona beer
• 2 (7 3/4 ounce) canshot Mexican tomato sauce
• 3 tablespoons crushed garlic
• salt and pepper
• 1 bunch green onion, chopped
• 1 cup chopped fresh cilantro

1. Place roast in slow cooker and pour corona and tomato sauce over top.
2. Season with garlic and salt and pepper.
3. Add water to cover the roast completely.
4. Cover and cook on low for 5-6 hours until done.
5. When done, shred meat with a fork and mix with juice.
6. Add onions an cilantro.

rump roast, beer, canshot mexican, garlic, salt, green onion, fresh cilantro

Taken from www.food.com/recipe/my-shredded-beef-for-tacos-321051 (may not work)