Shredded Beef Tacos with Coleslaw Topping

1 chuck roast (2-3 lbs.)
1 can black beans DO NOT DRAIN
1 16 oz. jar MEDIUM salsa

Pour beans and salsa over roast and cook in crockpot for at least 8 hours.
Remove roast and shred. Add 1 cup rice to crock pot, return roast to crockpot and cook for additional hour.

COLESLAW TOPPING
1 pkg. dry Italian dressing (prepare as pkg. directs EXPECT use lime juice instead of vinegar)
3 tomatoes-diced
3 avacados-diced
3 green onions-chopped
¼ bunch cilantro-chopped
1/2 -1 bag coleslaw

Mix and serve over top of taco meat!