Beef Machaca

• 1 1/2 lbs boneless beef chuck roast
• 1 large onion, sliced
• 1 (4 ounce) can chopped green chilies
• 2 beef bouillon cubes
• 1 1/2 teaspoons dry mustard
• 1 tablespoon minced garlic
• 1 teaspoon seasoned adobo seasoning (note that this Latino seasoning is made with salt, cumin and garlic and is not the Phillipine versio) or 1 teaspoon salt
• 6 -8 peppercorns
• 1 cup salsa

1. Place beef in crockpot.
2. Cover roast with remaining ingredients except salsa.
3. Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.
4. Remove the beef from the crockpot and set the cooking liquid aside.
5. Using two forks, shred beef.
6. Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat.
7. Adjust the seasoning and add salt and pepper if necessary.
8. Use as a filling for tacos, burritos, enchiladas, chimis, etc.

boneless beef chuck roast, onion, green chilies, mustard, garlic, salt, peppercorns, salsa

Taken from www.food.com/recipe/beef-machaca-85108 (may not work)