Spicy Mexican Beef

Ingredients

• 4 pounds beef chuck roast, trimmed of fat and meat cut into chunks
• 1 (24 ounce) jar salsa
• 1 onion, chopped
• 1 (7 ounce) can chopped mild green chiles
• 2 cloves garlic, minced
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon dried oregano

Directions

Mix chuck roast, salsa, onion, green chile peppers, garlic, chili powder, cumin, and oregano in a slow cooker.

Cook on Low for 10 to 12 hours. Remove lid and cook on High for 1 more hour.

Remove chuck roast from slow cooker using a slotted spoon to a serving platter; shred meat with a fork. Add liquid from slow cooker, 1 tablespoon at a time, to the chuck roast until desired consistency is reached.