Ingredients
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1 (4 pound) chuck roast
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1 teaspoon salt
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1 teaspoon ground black pepper
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2 tablespoons olive oil
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1 large onion, chopped
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1 ¼ cups diced green chile pepper
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1 teaspoon chili powder
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1 teaspoon ground cayenne pepper
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1 (5 ounce) bottle hot pepper sauce
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1 teaspoon garlic powder
Directions
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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 the beef in the hot skillet, and brown it quickly on all sides.
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Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
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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 of the cooker. 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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Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).
Recipe Tips
If using the meat for burritos, shred the meat and add it to a frying pan with 1 cup of the cooking liquid. Simmer until sauce has thickened, about 15 minutes.
To freeze the meat, transfer it to a freezer-proof container and add reserved 2 cups of cooking liquid. Freeze for up to 6 months; thaw in refrigerator or microwave.
This recipe also works for pork and chicken. If you're using chicken, remove the skin before cooking and reduce the cooking time to 4 hours on High or 8 hours on Low. Remove the bones and shred the meat after cooking.
Nutrition Facts (per serving)
261 | Calories |
19g | Fat |
3g | Carbs |
18g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 261 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 7g | 35% |
Cholesterol 69mg | 23% |
Sodium 315mg | 14% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 3% |
Total Sugars 2g | |
Protein 18g | 37% |
Vitamin C 41mg | 46% |
Calcium 18mg | 1% |
Iron 3mg | 14% |
Potassium 254mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.