Prep Time: 10 minutes
Cook Time: 6-8 hours
1 (4 lb.) chuck roast
1 tsp. salt
1 tsp. ground black pepper
2 T. olive oil
1 large onion, chopped
1 can diced tomatoes with green chili
1 1/4 C. diced green Chili pepper
1 tsp. chili powder
1 tsp. ground cayenne pepper
1 (5 oz.) bottled hot pepper sauce (use the one you enjoy the most)
1 1/2 tsp. garlic powder
What to do:
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 Chili peppers, chili powder, diced tomatoes with green chili, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/4 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.