Beef Machaca

i made this for our food group this month, and I LOVED it! My only suggestion is to Omit adding the salsa. I liked it better without it. It has a rich, garlic taste, When you add the salsa, it has a “stew” flavor (in my opinion). You add the salsa at the very end, so i would taste it before and see if you like it, then take a small portion, add the salsa and compare.
Also, i would do a 2 lb roast. pick one with good marbling. We have 7 in our family, and i doubled the recipe for us! THis was so delicious.

This came from recipezaar
Ingredients
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 salt
6-8 peppercorns
1 cup salsa
Directions
Place beef in crockpot.
Cover roast with remaining ingredients except salsa. Cover crockpot and cook on low for 8-10 hours or until roast is tender and can be pulled with a fork.
Remove the beef from the crockpot and set the cooking liquid aside.
Using two forks, shred beef.
Optional: Mix beef with salsa, and if you like it a little moister, add some of the cooking liquid to the meat. I returned the beef to the liquid as I do not like my beef to dry out. Plus, the liquid off the beef was just YUMMY!7
Adjust the seasoning and add salt and pepper if necessary.
Use as a filling for tacos, burritos, enchiladas, chimis, etc.

Originally found on recipezaar