Place the roast in the crock pot followed by the onion.

Sprinkle the cumin over the roast and onions, then add the salsa and Ro*Tel.

Cook on low for 8-10 hours until tender.

One cooked, remove roast from crock pot and shred.

Drain juice out of crock pot reserving some in a bowl. You want to leave the tomatoes, onion, etc and just remove the juice.

Add the meat back to the crock pot. Stir in with the veggies.

Add some of the reserved juice to the meat until nice and moist.

Serve on tortillas with desired topping.