Beware! This slow cooker recipe is spicy, but is an excellent shredded beef for tacos, sandwiches, or enchiladas! You can even try it on crusty rolls with the juice in a bowl on the side for dipping for a Mexican-style French dip!
Put chuck roast into the crock of your slow cooker; season with chili powder, cumin, salt, and pepper. Add beef broth, onion, green salsa, green chiles, chopped chipotle peppers, and garlic to the crock.
Cook on High for 5 hours (or on Low for 7 to 8 hours).
Shred the beef in the slow cooker using 2 forks; continue cooking on High for another 15 to 20 minutes.
Per Serving: 290 calories; protein 32.1g; carbohydrates 7.8g; fat 13.6g; cholesterol 105.3mg; sodium 960.3mg.