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
Directions
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 meat in hot skillet, and brown meat quickly on all sides.
2. 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.
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. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
1 comment:
Now this is a must try. I will have to have a mexi night at my house.
Tiffany
http://liferequiresmorechocolate.blogspot.com
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