3 lbs chuck roast, trimmed of visible fat
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chiles in adobo, chopped
1 (4 ounce) can green chilies
1 (7 ounce) can salsa verde
1 cup sliced onion
3 teaspoons minced garlic
1 cup beef broth
DIRECTIONS
1.Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.
2.Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
3.Shred the meat with a fork and simmer on high for additional 10-15 minutes.
4.Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.
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