http://allrecipes.com/recipe/mexican-pot-roast/

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• READY IN 8+ hrs

Mexican Pot Roast

Read Reviews (5)

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"Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups." — shasty 

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• 
• Types of Cooking Oil

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• Types of Salt

• 
• Freshly Ground vs. Pre-Ground Pepper

• 
• How to Cut Onions

• 
• Cooking with Cayenne Pepper

• 
• Garlic: Fresh Vs. Powdered

Original recipe makes 12 servings Change Servings

• 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

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Directions

1. 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.
2. Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
3. Cook on Low until meat is fall-apart tender, 8 to 10 hours.