2-3 pound boneless beef chuck roast
1, 7 oz can diced green chilies
1 teaspoon minced garlic
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt (original recipe calls for 1/2 teaspoon and I find that too salty)
1/2 teaspoon black pepper
Place the roast in a slow cooker. In a small bowl combine everything except for the lime. Spread mixture over the beef in a thick, layer. Cover and program the cooker to low for 8 hours, or high for six hours.
Remove beef from crock post and shred with a fork. Finish/freshen with a squeeze of lime.