Trim visible fat from roasts.
Spray cooker with cooking spray.
Cover slow cooker base with sliced onion rings
Place roasts in slow cooker.
* Optional- smear roasts with minced garlic.
Pour Cola and sauce over beef.
Cook on low for 8-10 hours, turning meat at least once.
When beef is tender, remove from slow cooker and shred with forks. If it is ready it should shred without much effort.
Skim any fat from the sauce in the crockpot, and stir well. ( If required remove up to a cup of the liquid, but kept it in reserve in case it is needed)
Return shredded beef to cooker, and stir to coat.
Cook on low for 1 hour, stirring after a half hour.
Switch to 'keep warm' setting until ready to serve. (Maximum of 4 hours)
Season to taste and serve on rolls with coleslaw or salad fixings.
*Leftovers can be frozen.
This recipe is suitable for a 6.5 litre slow cooker