1 (14 1/2 ounce) can red enchilada sauce
1 yellow onion, diced
1 teaspoon black pepper
14 teaspoon salt
1 teaspoon garlic powder
1 tablespoon quick-cooking tapioca
3 lbs chuck roast
Add all ingredients except for roast and onions to crock pot. Add roast and turn to coat with sauce. Add onions around roast and coat with sauce as well. Cover and cook on low for 8 hours.