Cooker Mexican Style

If you know any extra information about this recipe, enter it here Preparation: 30 minutes Cooking: 10 minutes Refrigeration: 0 minutes

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

Directions:

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.

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