Charley's Slow Cooker Mexican Style Meat Recipe it makes a very hot and spicy chuck pot toast that cooks for 2 to 4 hours on a low-temperature setting. Seasoning should be adjusted for individual tastes.
Prep: 34 minutes, Cook, 1 hour, Serve 12
Ingredients:
1 teaspoon salt
1 large onion, chopped
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground cayenne pepper
1 (4 pound) chuck roast
1 (5 ounce) bottle hot pepper sauce
1 1/4 cups diced green chile pepper
2 tablespoons olive oil
Method:
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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| Charley's Slow Cooker Mexican Style Meat Recipe |
