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Preheat oven to 300 degrees F. Trim any excess fat from the edges of the roast.
Place the roast on a sheet of heavy duty foil large enough to enclose the meat. In a small bowl, combine the green chiles (with liquid), garlic, chili powder, oregano, cumin, salt, and pepper. Mix well and spread out evenly over both sides of the meat. Enclose the meat in the foil and then wrap the foil package in a second sheet of foil to ensure the cooking liquid will not leak out during the cooking time. Place the foil packet in a large oven-proof pan or Dutch oven.
Bake for 4 to 5 hours, or until the roast just falls apart with a fork. Remove from the oven, open the foil packet, and shred the meat. Carefully remove the foil from the pan and transfer the meat and cooking liquids into the pan.
Serve in tacos, burritos, enchiladas and more!
After wrapping the roast in foil, transfer it to the Crock-Pot and cook on LOW for 8 to 10 hours. Remove the foil and shred the meat into the cooking liquids in the slow cooker.
This beef is fantastic when reheated with the sauce it makes while cooking. If you want to really save time, make it a day in advance. Transfer the cooled shredded beef with the liquid to an airtight container and refrigerate until ready to reheat. See reheating instructions in notes below.