Charley's Slow Cooker Mexican Style Meat
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
52
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1810 g
Chuck Roast1 tsp
Salt1 tsp
Ground Black Pepper2 tbsps
Olive Oil1 large
Onion (chopped)1 tsp
Chili Powder1 tsp
Ground Cayenne Pepper1 tsp
Garlic PowderDirections:
1
Trim the roast of any excess fat, and season with salt and pepper
2
Heat olive oil in a large skillet over medium-high heat
3
Place the beef in the hot skillet, and brown it quickly on all sides
4
Transfer the roast to a slow cooker and top it with the chopped onion
5
Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder
6
Add enough water to cover 1/3 of the roast
7
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
8
Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart
9
Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired)
10
Serve in tacos or burritos (see Cook's Note)