Shredded Beef Tacos

1 (4 lb) lean roast
2 t black pepper
1 large onion, diced
1 (7 oz) can chopped green chilies
2 t chili powder
1 t cayenne pepper
1 T garlic powder
2 t ground cumin
1 cube beef bouillon

Trim the roast of any excess fat and cut into four pieces. Rub with black pepper and place into a slow cooker.  Add the onions, green chilies, chili powder, cayenne pepper, garlic powder, cumin, and beef bouillon.  Pour enough water to cover 1/3 of the roast.  Cover and cook on low for about 8 hours. Add water if needed to keep the roast from drying out. When meat is done, remove from slow cooker and shred the meat into bite sized pieces using two forks.  Return the meat to the slow cooker and allow to cook in leftover juices for about 20 minutes.

Shared by Michelle deOliveira, in the April 15, 2012 RS program.