serves 4 - 6
This recipe can be used with
en, beef, pork and even venison. It freezes well and can be made into burritos, tacos, or any number of other Mexican-style
. This dish uses a lot of spices, so
be sure to adjust to your taste.
4 pounds chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 onion, chopped
1 1/4 cups diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
3/4 cup hot pepper sauce
1 teaspoon garlic powder
water as needed
1 Trim the roast of any excess fat and season with the salt and pepper. Heat olive oil in a large skillet over medium high heat, then sear the meat on all sides.
2 Transfer the roast to a slow cooker. Add the onion, chile peppers, chili powder, cayenne pepper, hot pepper sauce and garlic powder. Add enough water to cover 1/3 of the roast.
3 Cover slow cooker and cook on high setting for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom.
4 Reduce heat to low setting for 2 to 4 hours, or until meat is totally tender and falls apart. Reserve any remaining liquid for a sauce and thicken, if desired.
cause I do that all the time...I've gone into stores insisting a certain item was advertised for such and such an amount only to have misread it 
so we don't always read EVERYTHING clearly, still the smartest ladies in the universe -we joined this site, didn't we???
I guess this recipe 
ed you get that out in the open :D
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