1.5kg - 2kg rump roast

1 cup white wine

1 3/4 cups Italian tomato pasta sauce

1 - 2 tablespoons Tabasco

3 tablespoons crushed garlic

salt and freshly ground black pepper to taste

6 spring onions, trimmed and sliced

1 small bunch fresh coriander, chopped

1. Place the meat in the slow cooker. Pour the wine, tomato sauce and Tabasco over the top. Add garlic, and salt and pepper to taste.
2. Cover and cook on low for 8 to 9 hours. When cooked, the roast should fall apart easily with a fork. Shred the roast into the juices, and stir in the chopped spring onions and coriander.