Mexican Roast

This was absolutely delicious!!  Used it for beef nachos on Superbowl Sunday, then for burritos with Kristyn's Spanish Rice the next day for lunch.  In fact, I may be headed downstairs to make another lunch of it shortly!  Seriously - SO good.  Adapted slightly from Prudence Pennywise.

1 3-pound roast, any cut
1 cup smooth salsa
1 cup beef broth
2 teaspoons minced garlic
1 large can chopped green chiles
1 lime, juiced and zested*

Throw all ingredients in your crockpot and turn it on high until fork-tender (if you run into a jam, like I did Sunday, transfer the roast and a bit of the broth into your pressure cooker and cook at the 2nd red ring for about 10 minutes).  Remove roast, shred into bite-sized pieces, then return to the crockpot with juices.  Let sit until ready to serve.  (Ideas include nachos, burritos, enchiladas... the list goes on and on!)

*I didn't have a lime and it was still to-die-for-delicious.  I'm sure the addition of lime would only make it better!