Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.
Ingredients
- olive oil: 2 Tbsp
- beef chuck roast: 1 piece (4 pound, trimmed)
- salt: 1 tsp
- ground black pepper: 1 tsp
- onion: 1 piece (chopped)
- ¼ cups diced green Chili pepper: 1 piece
- hot sauce: 1 bottle (5 ounce bottle)
- taco seasoning: 0.25 cup
- chili powder: 1 tsp
- cayenne pepper: 1 tsp
- garlic powder: 1 tsp
Metric Conversion
Stages of cooking
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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.
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Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
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Cook on Low until meat is fall-apart tender, 8 to 10 hours.
