Spanish Rump Roast

2-3 pound rump roast
chopped onion to taste
1 clove garlic minced
1 can tomatoes with chilies (14 oz undrained)
1 cup beef broth

Put all ingredients in crock pot and cook on low about 8 hours.  Shred roast and season with salt and cumin when done.  So good in tacos or any Spanish meal!