Shredded Beef for Tacos or Burritos

1 (4 lb.) frozen rump roast

1 c. chicken broth

2 (7 or 8 oz.) cans Mexican style hot tomato sauce (I've used plain tomato sauce, and it is good, too)

3 T. crushed garlic

salt and ground black pepper to taste

1 bunch green onions, chopped

1 c. chopped fresh cilantro

Place the frozen roast in the slow cooker.  Pour the broth and tomato sauce over the top.  Season with garlic and salt and pepper to taste.  Cover and cook on low for 9 hours.  When done, the roast should shred into the juices.  Mix in the chopped green onion and cilantro, and serve with your favorite taco toppings.