Here's the recipe!
3-4 pound chuck roast
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 jar of Goldwater's Rio Verde Tomatillo salsa
Combine the salt and other spices in a small bowl. Rub the mixture over the roast. Place roast in crockpot. Pour salsa over the roast. Then fill the salsa jar about halfway with water. Pour that around the bottom of the roast...not over the top. Cook roast on high for about 6 hours. When finished it should be very tender. Remove from crockpot, leaving liquid in crockpot. Shred the meat, using 2 forks. Place meat back in crockpot with liquid. When ready to eat, remove meat using slotted spoon. Serve in flour tortillas topped with shredded cheese, lettuce, sour cream, etc.
Enjoy!