Shelly's Recipe

MEXICAN STYLE MEAT - Crock pot

Category: Roasts/Tenderloin - Beef

1 (4 lbs) chuck roast
1 tsp salt
1 tsp ground black pepper
2 tbsp olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 tsp chili powder
1 tsp ground cayenne pepper
1 (5 oz) bottle hot pepper sauce
1 tsp 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 crock pot, 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.