Slow Cooker Mexican Roast Recipe

  • 4 pounds beef chuck pot roast
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 onion , chopped (large)
  • 1 1/4 cups green chile peppers, diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cayenne (red pepper)
  • 5 ounces hot pepper sauce
  • 1 teaspoon garlic powder
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.

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

3 Transfer the roast to a slow cooker, and sprinkle onion over meat.

4 Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.

5 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.

6 Reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is completely tender and falls apart.

Additional Information

This recipe can be used with chicken, beef, pork, and even venison and is a great filling for tacos, burritos, or almost any other Mexican dish.

Dietary Exchanges

1/2 Fat, 5 Meat, 1/4 Vegetable

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