Credit : allrecipes.com

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INGREDIENTS:

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  • 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:

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

Source: allrecipes.com

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