Shredded Beef Tacos

5 lb. roast (cross rib or sirloin tip)

2 medium yellow onions, Sliced

1 (4oz.) can chopped green chilies

1/4 tsp garlic powder

2 tsp. salt

1/2 tsp. cumin

Juices from roast

Place roast in crock-pot the evening before your meal. Put onions on meat. Cover and set on medium and cook all night. (My crock-pot doesn’t have a medium – it’s old, a wedding gift, so I put it on low)
Remove roast the next morning. Put meat and juices in the fridge. The inside of my crock-pot is removable so I just put it in the refrigerator leaving the meat and juices inside.
Before dinner remove the fat and shred the meat and put back into the crock pot with juices and all other remaining ingredients, stirring occasionally over low heat

Would be great in burritos and enchiladas too!