Green Chili Pot Roast

3 1/2 - 4 pound beef pot roast
2 small containers frozen chopped green chilies, thawed or 6 freshly roasted
chilies, seeds removed and diced
1 can Mexican-style tomatoes
2 Tbsp garlic powder
Salt as desired

Place roast in slow cooker, top with green chilies, can of Mexican-style
tomatoes and stir in
garlic powder. Cook on low 10-12 hours. Shred with 2 forks. Meat should be
very tender when
cooked this long. Salt as desired. Great on tacos, on taco salads or rolled
in tortillas or just in a
bowl topped with some shredded Monterrey jack cheese.
Number of Servings: 8-12