Yummy Recipe Monday: Mexican Pot Roast

Mexican Pot Roast 

15 m
8 h 10 m
Ready In
8 h 25 m
Recipe By:shasty
“Freezes well. The meat can be used in burritos, tacos, Mexican dishes, and soups.”
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.
Mexican  Pot Roast.  

We didn't use the whole bottle of hot sauce. Just enough to taste. The meat was delicious and fall apart tender.  


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