Charley's Slow Cooker Mexican Style Meat
Description
A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.
Ingredients
•
1 (4 pound) chuck roast
•
1 teaspoon salt
•
1 teaspoon ground black pepper
•
2 tablespoons olive oil
•
1 large onion, chopped
•
1 1/4 cups diced green chile pepper
•
1 teaspoon chili powder
•
1 teaspoon ground cayenne pepper
•
1 (5 ounce) bottle hot pepper sauce
•
1 teaspoon garlic powder
Directions
1
Gather the ingredients.
2
Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
3
Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
4
Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
5
Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired).
6
Serve in tacos or burritos (see Cook's Note).