Spicy Slow-Cooker Shredded Beef

Spicy Slow-Cooker Shredded Beef
1.5 lbs Beef Bottom Round Rump Roast (or cut of choice)
1/2 tsp:
   chili powder
   cumin
   cayenne pepper
   paprika
   garlic salt
1/4 tsp:
   basil
   cinnamon
1 1/2 tsp hot sauce
1 onion, sliced
7 stalks celery, cut into ~2" pieces
20 baby carrots, halved
3/4 cup chicken stock (can use beef stock/broth as well)

Mix all of spices together in a bowl. Lay out a piece of plastic wrap on your counter and put your roast on top. Use a spoon to transfer spices to the meat and rub in with your hands. Once the spices are thoroughly rubbed in, wrap the meat in plastic and put in the fridge for ~1 hour. While the meat is chilling in the fridge, chop your veggies: sliced onions, halved baby carrots, and 2" pieces of celery. Later these in the crock-pot. Pour in the chicken stock and 1 tsp hot sauce. Take the meat out of the fridge, unwrap, and put on top of the veggies. Spread 1/2 tsp hot sauce on the meat. Cover. Cook for 10 hours (you can cook it a little faster/hotter if your crock-pot has the setting available. I choice 10 hours so that it would be done cooking by the time I woke up at 5am.

Before cooking

After 10 hours of cooking

 After taking two forks to the beef, you get the shredded beefiness shown below.