Shredded Beef for Tacos

Ingredients:
5 lb. roast (cross rib or sirloin tip)
2 medium yellow onions, sliced
1 (4oz.) can chopped green chilies
1/4 tsp garlic powder
2 tsp. salt
1/2 tsp. cumin
Juices from roast

Directions:
Place roast in crock-pot the evening before your meal. Put onions on meat. Cover and set on medium (or low if no medium setting) and cook all night.
Remove roast the next morning. Put meat and juices in the fridge. If the inside of your crock-pot is removable, just put it in the refrigerator leaving the meat and juices inside. Before dinner remove the fat and shred the meat and put back into the crock pot with juices and all other remaining ingredients, stirring occasionally over low heat. Also good in burritos and enchiladas to.