Shredded beef (cafe rio)

Ingredients

3 lb chuck roast
10 oz can green enchilada sauce
1/2 cup plain tomato sauce or tomato paste
1 1/2 tbsp ground cumin
2 tbsp minced garlic
1 1/3 cups beef broth
1 medium yellow onion, peeled and quartered
salt to taste

Instructions

Place roast in the bottom of a slow cooker.
Pour beef broth, enchilada sauce, and tomato sauce/paste over the roast. Top with cumin and garlic. Place onion slices over the top.
Cook on high 6-8 hours. Use a slotted spoon to remove onion.
Shred meat with two forks. Season with salt if desired.