Prep Time : 25 minutes
Cook Time : aprox 8-10 hours depending on what your plans are.  
Yield : About 12 servings

Ingredients:

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

Directions:

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 chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon.

Pour in enough water to cover 1/3 of the roast.

Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.

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.

Nutrition:

Approx. 211 calories per serving.

My notes:  

I have a 3 crock pot set up and I make this with 1/2 the servings for gatherings with the Pork Carnitas and the Slow Cooker Shredded Taco Chicken recipes for a taco and burrito night.

This recipe has a bit of a kick to it but it is so worth it.

Leftovers are great for quesadillas, enchiladas, etc.  The leftovers can also be frozen and reheated for another time.

Recipe found on: http://allrecipes.com/