Days where I'm too exhausted to even think about cooking dinner make for great CrockPot Sunday's. The 'pin' I followed looked awesome and my husband is a fan of Mexican food. Overall, it's a meal I could throw in the pot with spices and forget about until we're ready for dinner. The smell also fills the house with such a warm and comforting scent.
1 (4 pound) chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chili pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce (I used less than this since my 17 month old was also eating it)
1 teaspoon garlic powder
1. Trim the roast of any excess fat, and season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
3. Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chili peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
4. 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.
5. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
6. Shred the meat and add it to a frying pan with 1 cup of the cooking liquid and simmer until the sauce has thickened.
7. I made ours with soft burrito shells but I'm sure it would taste great on a salad or with hard taco shells. I also had avocado, shredded cheese, sour cream, salsa and yellow Mexican rice. Delish!