Barbacoa Shredded Beef & Easy Spanich Rice

This recipe was actually kind of mild, so definitely serve with salsa. Or maybe add more chili powder. I'll kick around other recipes and try to find one I REALLY like. But, for now, this one is pretty darn good. :)

Ingredients:
3 pound tri tip or chuck roast, some fat trimmed off (leave some for flavor). Cut into about 4 or 5 large pieces.
1/2 yellow onion quartered
2 large garlic cloves cut in quarters
1 jalapeno, chopped, stem and seeds removed if you don't want it too spicy
2 tbs. Chili powder
1/2 tsp garlic powder
1/4 tsp. onion powder
1/2 tsp pepper
1 1/2 tsp. salt
1 cup water

Directions:
Place all ingredients in slow cooker. Set on low and let cook for 7-8 hours until moist and shreds easily. (Or cook on high 4-5 hours) There should be enough liquid to keep it moist.

Serve on tortillas with Spanish rice (recipe below), black beans, lettuce, tomato, salsa, sour cream, cheese, etc.

Easy Spanish Rice

Ingredients:
2 Tbs. oil
2 Tbs. chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

Directions:
1. Heat oil in a large, heavy skillet over medium high heat. Stir in onions, and cook until tender.
2. Mix rice in skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed and rice is at desired consistency.