Slow Cooker Mexican Style Meat

“I’ve made this recipe three times now, and it turns out perfect every time. My chuck roast was so tender and juicy  

 Slow-Cooker-Mexican-Style-Meat

Yield :

  • 6 serving
  • 12 servings

Total Time :8 hr 15 Minutes

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

Reparation :

  1. 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.
  2. 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.
  3. 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.
  4. 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

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