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Prep Time: 15 Minutes Cook Time: 490 Minutes |
Ready In: 505 Minutes Servings: 12 |
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Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups. Ingredients:
2 tablespoons olive oil |
1 (4 pound) beef chuck roast, trimmed |
1 teaspoon salt |
1 teaspoon ground black pepper |
1 large onion, chopped |
1 1/4 cups diced green chile pepper |
1 (5 ounce) bottle hot sauce |
1/4 cup taco seasoning |
1 teaspoon chili powder |
1 teaspoon cayenne pepper |
1 teaspoon garlic powder |
Directions:
1. Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
2. Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
3. Cook on Low until meat is fall-apart tender, 8 to 10 hours.
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