Slow-Cooked Barbecue Beef With Southwestern Flavors

Place all ingredients in a slow-cooker and cook on low until meat is tender enough to shred, 6 to 8 hours. Remove meat from pot and shred when cool enough to handle. Transfer sauce to large saucepan; reduce to barbecue sauce thickness. Mix sauce with meat on a warm stovetop or in the slow-cooker. Serve this pulled beef on its own, in warm sandwich buns with dill pickles or in flour tortillas with sour cream, cilantro sprigs and chopped red onions.
Here's a quicker method not using a slow-cooker:
Heat oven to 450 degrees. Lightly coat roast with oil; season with salt and pepper. Heat a heavy pot over medium-high heat. Add roast; sear, turning once, until well browned, 8 to 10 minutes total. Add remaining ingredients; bring to a simmer. Using potholders to protect hands, place a sheet of heavy-duty foil over the pot, pressing on the foil so that it touches the roast. Fold foil around pan edges to completely seal. Cover with lid. Set pot on middle rack; cook until roast is tender, about 1 1/2 hours. Remove roast from oven. Follow meat-shredding and sauce-thickening instructions above.