Charley's Slow Cooker Mexican Style Meat

Name: Charley's Slow Cooker Mexican Style Meat
Prep time: 30 min
Cook time: 480 min
Yield: 12
Ingredients: 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

⏱️ Ready in 8h 30m 🥄 Prep 30 min 🔥 Cook 8h 👥 12 servings 👁️ 28 views

This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.

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🔗 Recipe adapted from AllRecipes

#Slow cooked

📊 At a Glance

Prep 30 min

Cook 8h

Serves 12

Difficulty Hard

Nutrition Facts

Servings per recipe 12

Serving size 1 serving

Amount per serving

Calories 261

% Daily Value*

Total Fat 19.1g 24%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 315mg 14%

Total Carbohydrate 3.3g 1%

Dietary Fiber 0.7g 3%

Total Sugars 1.5g

Protein 18.4g 37%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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).