Slow Cooker Mexican Shredded Beef

Method

1. Rub with black pepper, chili powder, cayenne pepper, and ground cumin. Place in the slow cooker and top beef with onions, garlic, and green chilies. Add the can of beef broth.
2. Cover, and cook on high until the meat begins to fall apart for about 8 hours. Add water if needed to keep the roast from drying out.
3. Remove meat to a cutting board with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.