| | Directions | | Place the frozen roast in the slow cooker. Pour the chicken broth and tomato sauce over the top. Season with garlic, salt and pepper. Cover and cook for 9 hours on low. When done the roast should easily shred with a fork. Shred the roast into the juices and mix in the chopped green onions and cilantro. |
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| Ingredients | | - |  | 1 frozen rump roast (4 lb ) |
| - | | 1 cup chicken broth |
| - | | 2 cans Mexican style hot tomato sauce (7.75 ounce cans) |
| - | | 3 tablespoons crushed garlic |
| - | | salt and black pepper to taste |
| - | | 1 bunch green onions, chopped |
| - | | 1 cup chopped fresh cilantro |
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