Charley's Slow Cooker Mexican Style Meat
Recipe by CHARLEY357 from allrecipes.com
Dinner 9 Hr. 50 Mins.
Ingredients
12
12 servings
- •1 (4 pound) chuck roast
- •1 teaspoon salt
- •1 teaspoon ground black pepper
- •2 tablespoons olive oil
- •1 large onion, chopped
- •1.25 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
Instructions
- 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.
- 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.
- 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.
- Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).
Nutritional Facts
Per 12 servings
- Calories: 261
- Carbohydrate: 3g
- Fat: 19g
- Fiber: 1g
- Protein: 18g
- Sugar: 2g
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