Shredded meats are a staple in Southwestern cooking. When we're in need of a pile of shredded beef, we have to look no further than our freezer for a big chunk of beef. Personally, I like the flavors presented by the fatty-er chunks like chuck or arm roasts, but I sure won't argue if all we have sitting around is a leaner cut, either! This recipe calls for a slow cooker, and it does a great job there. You can also adjust this for using a pressure cooker of even cooking it over charcoal in a Dutch oven.
Trim the roast of any excess fat and cut it into four relatively equal chunks. Rub the pieces with the black pepper and set them aside.
In the slow cooker, stir together the broth, green chiles, onion, chipotles, garlic powder, oregano, chili powder, ground cumin and cayenne. Add the pieces of beef, tucking them down into the sauce mixture. If the sauce/liquid does not come at least 1/3 of the way up the beef pieces, add enough water to do that.
Cover and cook on the high setting until the meat begins to fall apart, about 8 hours. Check every once in awhile and, if necessary, add water to keep the roast from drying out.
Turn the slow cooker down to the low setting and remove meat to a large bowl or 9x13 baking dish. Shred the meat using two forks. Return the meat to the slow cooker and cook it about 20 minutes to reheat and deepen the seasoning before serving.
We will often freeze this in one-pound amounts so it's easy to grab a bag an make a bunch of burritos or tacos. It'll keep in the 'fridge for a few days or in the freezer for 6 months (not that you'll ever have it there that long!).