Machaca Beef

I've been making this recipe for years and it always comes out tasting good. It is made in the slow cooker and takes 10-12 hours on low. The meat is good to fill burritos, tacos, chalupas, quesadillas, for chili, on a baked potato, or anything else you can think of. Makes 10-12 servings

1-1/2 lbs. beef roast (chuck or round)
1 large onion, sliced
4 oz. can diced green chilis
2 beef bouillon cubes
1-1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1 teaspoon seasoning salt
1/2 teaspoon pepper
1 cup salsa

Combine all ingredients except salsa in a slow cooker. Add just enough water to cover. Cover the cooker and cook on low 10-12 hours, or until beef is tender. Drain and reserve liquid.
Shred the beef using 2 forks to pull it apart. It should come apart easily. Combine beef, salsa, and enough of the reserved liquid to make of desired consistency.

I sometimes use the excess liquid in my next pot of soup or chili. It adds a lot of flavor.