Machaca Beef

The name always turned me off to this recipe, but after I read the ingredients, I decided to give it a try. I'll update tomorrow on how it tasted.

INGREDIENTS
1-1/2 lb beef roast
1 large onion, sliced
4 oz can chopped green chilies
2 beef bouillon cubes
1 1/2 tsp. dry mustard
1/2 tsp garlic powder
1 tsp. seasoning salt
1/2 tsp. pepper
1 cup salsa

DIRECTIONS
Combine all ingredients except salsa in slow cooker. Add just enough water to cover. Cover and cook on low 10-12 hours, or until beef is tender. Drain and reserve liquid. Shred beef using two forks to pull it apart. Combine beef, salsa, and enough of the reserved liquid to make of desired consistency. Use this filling for burritos, chalupas, quesdillas, and tacos.

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