Southwestern Beef

1 onion, chopped
2 1/2 lb. or so beef roast, trimmed of fat but left whole
1 heaping tsp. chili powder
1 heaping tsp. garlic powder
1 heaping tsp. cumin
1 heaping tsp. Kosher salt
2 bell peppers chopped
1 14 1/2 oz. can Mexican-style diced tomatoes OR 1 can of Rotel tomatoes (regular or mild, depending on your preference)

Place chopped onion in the bottom of the slow cooker.
Combine seasonings in a small bowl and then rub seasoning mixture all over the roast. Place roast over onions, top with chopped peppers, and then pour the canned tomatoes on top of everything. Cook on high for 5-6 hours or low for 8-9 hours then shred the meat with two forks. Then serve with desired toppings!

I used this recipe for a couple of dinners. This meat can be used for tacos, enchiladas, burritos, salads, ect.. We made tacos the first night with corn tortillas and pico. The next night we made enchiladas. I even had more meat left, so I froze the rest for another meal. This meat was really tasty and easy to make!