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Slow Cooker Mexican Style Meat

DVO Recipe Center
Serves: 8

   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


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 meat in hot skillet, and brown meat quickly on all sides.

Transfer the roast to a slow cooker, and sprinkle onion over meat. 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. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.

 

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