Charley's Slow Cooker Mexican Style Meat recipe

12 servings

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

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.

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.

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.