I enjoy making beef machaca in a crock pot.
For the crock:
Boneless chuck roast
black peppercorns (maybe 8-10?)
about 1 cup water
Cook on low for 6-10 hours or until the beef is tender and will pull with a fork.
When the beef is finished cooking, drain and cool. Trim any excess fat, etc., from the beef.
Shred beef with forks or using your hands and place back in crock with diced green chillies and diced tomato along with cumin powder, salt and pepper to taste. You can also add salsa in lieu of tomato. Adding more onion and/or garlic is fine as well.
Serve in tortillas as tacos, enchiladas, burritos, chimis, etc.
There's no such thing as a little garlic.