Kris' Amazing Shredded Mexican Beef

Ingredients

• 1 cube beef bouillon from cube 
• 4 pound beef bottom round roast lean
• 1 teaspoon cayenne pepper 
• 2 teaspoons chili powder 
• 7 ounce chipotle peppers in adobo sauce to taste canned
• 1 tablespoon garlic powder 
• 7 ounce chilies green chopped canned
• 2 teaspoons ground cumin 
• 2 teaspoons ground pepper black
• 1 large onion diced

Equipment

• bowl
• oven
• slotted spoon
• slow cooker

Directions

1. Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker.
2. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon.
3. Pour in enough water to cover 1/3 of the roast.
4. Cover, and cook on High until the meat begins to fall apart, about 8 hours.
5. Add water if needed to keep the roast from drying out.
6. Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.