Categories: Mexican

Ingredients

• 4 lb. boneless beef chuck roast
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 cups chopped onion
• 1 1/4 cups diced poblano, Anaheim, Hatch or Cubanelle chile pepperse
• 5 oz. bottle Mexican hot pepper sauce (Cholula)
• 1 tsp cayenne pepper
• 1 tsp chili powder
• 1 tsp garlic powder
• 2 cups water, or as needed

Directions

1. Trim roast of excess fat; sprinkle with salt and pepper. Heat oil in an extra-large skillet over medium-high heat. Brown roast on all sides, about 8 minutes total.

2. Transfer roast to a slow cooker. Top with onion, chile peppers, hot sauce, cayenne, chili powder and garlic powder; turn to coat. Add 2 cups water, or enough to cover one-third of roast.

3. Cook, covered, until meat is fall-apart tender, LOW 10-12 hours.

4. Transfer roast to a bowl, reserving 2 cups cooking liquid; shred meat using 2 forks. Serve in tacos or burritos, moistening with reserved cooking liquid, if desired.

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