coug

Slow Cooker Recipes

Discussion created by coug on Mar 13, 2012
Latest reply on Mar 13, 2012 by coug

MEXICAN STYLE MEAT

  

Ingredients

  
       
  • 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 1/4 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
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Directions

  
       
  1. 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.
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  3. 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.
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  5. 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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Footnotes

  
       
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          Cook's Note     
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          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 the sauce has thickened.     
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  •      
          Did you know Allrecipes is home to over 400 crock pot recipes?       Click here     to visit our complete collection.   
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Nutritional Information open nutritional information

Amount Per Serving  Calories: 260 | Total Fat: 19.1g | Cholesterol: 69mg

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