Prep: 30mins | Cook: 8hrs | Additional: 20 mins | Total: 8 hrs 50 mins | Servings: 12 | Yield: 12 servings
Perfect in every way! This dish is all you need for a quick and easy meal. Amazing to use with just about anything, but I love it personally with nachos, burritos, and salad. Outrageously mouthwatering and darn delicious!
INGREDIENTS
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1 (4 lbs) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 ¼ cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 oz) bottle hot pepper sauce
1 teaspoon garlic powder
HOW TO MAKE CHARLEY’S SLOW COOKER MEXICAN STYLE MEAT
Step 1: Remove any excess fat from the roast, then, season with salt and pepper.
Step 2: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the beef and quickly brown on each side.
Step 3: Then, move the roast into a slow cooker and top it with chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Pour enough water to at least cover 1/3 of the roast.
Step 4: Cook the roast on top for about 6 hours, covered. See if there is a little amount of water remained in the bottom of the cooker before adjusting the heat to low. Continue to cook for another 2 to 4 hours or until the meat is tender ad falling apart.
Step 5: Place the cooked roast into a bowl and use 2 forks to shred the meat. Making sure to reserve 2 cups of cooking liquid if you prefer.
Step 6: Serve the shredded roast in tacos or burritos. Enjoy!
NOTES:
If using the meat for burritos, first shred the meat, then, put it in a frying pan with a cup of liquid. Let it simmer for about 5 minutes until the sauce is thick.
Grab a freeze-proof container, add in the reserved cups of cooking liquid along with the meat. Place inside the fridge to freeze or microwave for up to 6 months. Thaw when ready to cook.
This recipe works perfectly with pork and chicken, too. Just cut the skin before cooking and adjust to high and cook for 4 hours or low to cook for 8 hours. After cooking, cut the bones and shred the meat.
Nutrition Facts:
Per Serving: 260.5 calories; fat 19.1g 29% DV; cholesterol 68.7mg 23% DV; sodium 314.7mg 13% DV; protein 18.4g 37% DV; carbohydrates 3.3g 1% DV
Ingredients
- 1 (4 lbs) chuck roast
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 ¼ cups diced green chile pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cayenne pepper
- 1 (5 oz) bottle hot pepper sauce
- 1 teaspoon garlic powder
Instructions
Step 1: Remove any excess fat from the roast, then, season with salt and pepper.
Step 2: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the beef and quickly brown on each side.
Step 3: Then, move the roast into a slow cooker and top it with chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Pour enough water to at least cover 1/3 of the roast.
Step 4: Cook the roast on top for about 6 hours, covered. See if there is a little amount of water remained in the bottom of the cooker before adjusting the heat to low. Continue to cook for another 2 to 4 hours or until the meat is tender ad falling apart.
Step 5: Place the cooked roast into a bowl and use 2 forks to shred the meat. Making sure to reserve 2 cups of cooking liquid if you prefer.
Step 6: Serve the shredded roast in tacos or burritos. Enjoy!
NOTES:
If using the meat for burritos, first shred the meat, then, put it in a frying pan with a cup of liquid. Let it simmer for about 5 minutes until the sauce is thick.
Grab a freeze-proof container, add in the reserved cups of cooking liquid along with the meat. Place inside the fridge to freeze or microwave for up to 6 months. Thaw when ready to cook.
This recipe works perfectly with pork and chicken, too. Just cut the skin before cooking and adjust to high and cook for 4 hours or low to cook for 8 hours. After cooking, cut the bones and shred the meat.
