Chipotle Roast for Tacos and Sandwiches

1 (3 pound) chuck roast , trimmed of visible fat
1 teaspoon salt
1 teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
3 chipotle chiles in adobo, chopped
1 (4 ounce) can green chiles
1 (7 ounce) can salsa verde
1 cup sliced onion
3 teaspoons minced garlic
1 cup beef broth

Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.

Add the remaining ingredients and simmer on HIGH for 5 hours or on LOW for 7-8 hours.

Shred the meat with a fork and simmer on high for additional 10-15 minutes.

Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.

6-8 servings