Shredded Mexican Beef

Ingredients

• 4lb beef bottom roast or other lean roast
• 2 tsp ground black pepper
• 1 large onion, diced
• 7oz can chopped green chilies
• 2 tsp chili powder
• 1 tsp cayenne pepper
• 1 Tbsp garlic powder
• 2 tsp ground cumin
• 7oz can chipotle peppers in adobo sauce
• 1 cube beef bouillon

Directions

1. Trim the roast of excess fat and cut into four pieces
2. Rub meat with black pepper and place into slow cooker
3. Add the remaining ingredients and pour in water to cover 1/3 of roast
4. Cover and cook on High until meat begins to fall apart (about 8hrs). Add water if needed
5. Turn cooker to Low, remove meat to a large bowl and shred. Return meat to the cooker and cook for ~20 minutes to reheat before serving