Please Machaca recipe help?!

4 - 5 pound beef roast of your choice seasoned with garlic salt and a couple of bay leaves thrown in for flavor. You can cook this in the oven or crock pot until fall apart tender. If you cook in the oven, it would be best to add a cup or two of water or beef broth since the crock pot will retain so much moisture, and the oven takes it away. 350 degrees covered in the oven for about 3 hours or until fork tender, or overnight in the crock pot.
Once meat is absolutely tender, shred on cutting board, discarding any fat or bone which may be in the cut you have chosen. Place shredded meat into a large pot, adding what 'broth' is left in the cooking pan or crock pot. Place pot on low heat.
To your liking, add to the pot;
Fresh minced garlic
Sliced green onion
Ground Cumin
Mexican Oregano
Fresh Coarsely Diced Jalapeno
Stir this into the shredded beef, and cover to cook.

Cook the herbs, chili and onion until they are tender in the meat; about 45 minutes with the lid on. Give it a taste and if you decide that you wish for more chili or oregano, then add it and cook a bit longer with the lid on. It's the best, and I hope you like it!

3 lb. chuck roast
1 tsp. salt
1 tsp. ground black pepper
2 tbsp. olive oil
1 large onion (chopped)
1 large green chili pepper (I use Anaheim) (chopped)
2 serrano peppers (chopped) shopping list
2 Jalepeno peppers (chopped)
(altogether, peppers should equal about 1 1/4 cup)
1 tbsp. chili powder
1 1/2 tsp. cumin powder
1 tsp. ground cayenne pepper
1 (5oz) bottle hot pepper sauce (preferably Tapatio brand)
1 tsp. garlic powder
1 cup water
1/2 tsp. cumin powder
1 tsp. paprika

Season meat with salt and pepper, on all sides.
Brown all sides of the meat in skillet with olive oil.
Place meat in Crockpot.
Cover [evenly] top side of meat with chopped peppers, onion, seasoning and hot pepper sauce.
Pour [evenly] water over top all ingredients.
Cook on low for approximately 6-8 hours.
Remove the meat from the Crockpot, and shred it, using two forks - remove any fat and discard.
Return the shredded meat to the Crockpot.
Mix in additional cumin and paprika.
Cook on low for one additional hour.