Slow Cooker Carne Adovada

¾ cup New Mexico red chile powder

1 teaspoon cornstarch

2 tablespoons fresh lemon juice

3 cups water

4 pounds beef roast, cut into cubes

In a medium bowl, combine the chili powder, cornstarch, lemon juice and water. Mix together well. Place the meat in a resealable plastic bag with the marinade and turn to coat thoroughly. Marinate in the refrigerator for 6 to 16 hours.

Place in a slow cooker and cook on high setting for about 4 hours, or until the meat is completely cooked and shreds easily.