- 2 tablespoons olive oil
- 1 (4 pound) beef chuck roast, trimmed
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 large onion, chopped
- 1 1/4 cups diced green chile pepper
- 1 (5 ounce) bottle hot sauce
- 1/4 cup taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
- Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
- Cook on Low until meat is fall-apart tender, 8 to 10 hours.
03/01/2017
recipepes.com
Mexican Pot Roast, recipe
PT15M
PT1H
5
455 calories
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