Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. Combine the salsa, beer and soup mix. Pour over top. Cover and cook on low for 7-8 hours or until meat is tender.
Remove roast. Shred meat with two forks and return to the slow cooker; heat through. Using a slotted spoon, spoon shredded meat onto each roll.
Originally Submitted
2/4/2011
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