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 (see Cook's Note).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.99 Kcal (590 kJ) | ||
| Calories from fat | 95.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.57g | 16% | |
|---|---|---|---|
| Cholesterol | 27.22mg | 9% | |
| Sodium | 289.49mg | 12% | |
| Potassium | 207.73mg | 4% | |
| Total Carbs | 4.38g | 1% | |
| Sugars | 2.14g | 9% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 7.11g | 14% | |
| Vitamin C | 4mg | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 10.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 234.3 Kcal (981 kJ) | ||
| Calories from fat | 158.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.56g | 16% | |
|---|---|---|---|
| Cholesterol | 45.23mg | 9% | |
| Sodium | 481.08mg | 12% | |
| Potassium | 345.21mg | 4% | |
| Total Carbs | 7.28g | 1% | |
| Sugars | 3.56g | 9% | |
| Dietary Fiber | 2.59g | 6% | |
| Protein | 11.81g | 14% | |
| Vitamin C | 6.6mg | 7% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.8mg | 6% | |
| Calcium | 17.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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