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<blockquote data-quote="moreluck" data-source="post: 289809" data-attributes="member: 1246">Mexican-Style Meat&nbsp;[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]1 (4 pound) chuck roast1 teaspoon salt1 teaspoon ground black pepper2 tablespoons olive oil1 large onion, chopped1 1/4 cups diced green chile pepper1 teaspoon chili powder1 teaspoon ground cayenne pepper1 (5 ounce) bottle hot pepper sauce1 teaspoon garlic powder[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]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.2.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.3.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.</blockquote>

[QUOTE="moreluck, post: 289809, member: 1246"] Mexican-Style Meat [COLOR=#f26100][FONT=Arial, Helvetica, sans-serif][B]INGREDIENTS:[/B][/FONT][/COLOR] 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 chile pepper 1 teaspoon chili powder 1 teaspoon ground cayenne pepper 1 (5 ounce) bottle hot pepper sauce 1 teaspoon garlic powder [COLOR=#f26100][FONT=Arial, Helvetica, sans-serif][B]DIRECTIONS:[/B][/FONT][/COLOR] 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.2.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.3.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. [/QUOTE]

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