Step 1: Place onion in a 5 quart slow cooker. Cut roast in half; place both halves 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.
Step 2: Remove roast. Shred meat with two forks and return to the slow cooker, heat through. Using a slotted spoon, spoon shredded meat onto rolls. (I like my rolls toasted)
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