Start by preparing your beef roast. If necessary, trim any excess fat from the meat.

Season the beef generously with salt and pepper on all sides.

Heat a skillet or a heavy-bottomed pan over medium-high heat.

Once the pan is hot, add a small amount of oil.

Carefully place the seasoned beef roast in the pan and sear it on all sides until it develops a golden-brown crust. This should take about 2-3 minutes per side.

Slice the onion and place the slices in the bottom of your slow cooker.

Transfer the seared beef roast on top of the sliced onions in the slow cooker.

Pour the green chile over the beef roast in the slow cooker. You can use either fresh or frozen green chile, depending on availability and preference.

Next, pour the beef stock over the beef and green chile.

Set your slow cooker to cook on low heat for 8 hours or on high heat for 4 hours.

Once the cooking time is complete, carefully remove the beef roast from the slow cooker.

Using two forks, shred the beef into bite-sized pieces. The meat should be tender and easy to shred.

Serve the shredded green chile beef with fresh flour tortillas, rice, and beans for a complete and satisfying meal.

You can also garnish the shredded beef with additional toppings such as diced tomatoes, cilantro, or a squeeze of lime juice for added freshness and flavor.