3 lbs chuck roast, trimmed of visible fat
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chiles in adobo, chopped
1 (4 ounce) can green chilies
1 (7 ounce) can salsa verde
1 cup sliced onion
3 teaspoons minced garlic
1 cup beef broth
1 Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.
2 Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
3 Shred the meat with a fork and simmer on high for additional 10-15 minutes.
4 Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.