I got this recipe from Molly Pickett. It is a good one for great taco meat to feed a large crowd.
5 lb. roast (cross rib or sirloin tip)
2 medium yellow onions, Sliced
1 (4oz.) can chopped green chiles
1/4 tsp. garlic powder
2 tsp. salt
1/2 tsp. cumin
Juices from roast
Place roast in crock-pot the evening before your meal. Put onions on meat. Cover and set on medium and cook all night. Remove roast next day. Put meat and juices in the fridge. Before dinner shred the meat and put back into the crock pot with juices and all other remaining ingredients, stirring occasionally over low heat.
This is a yummy shredded meat filling to use in tacos, chimichangas, etc! Whatever you want! YUM! YUM!