Friday Recipe: Mexican-Style Meat

No, it's not that time again. Not the early sun-sets, not the cold morning walks with the puppy, not the crockpot! Except the crockpot really is handy. I normally reserve it for winter-themed meals but then this recipe popped into my email: Charley's Slow Cooker Mexican Style Meat

Prep Time: 30 Minutes

Cook Time: 8 Hours

Ready In: 8 Hours 50 Minutes

Servings: 12

Ingredients:

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

Directions:

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 the beef in the hot skillet, and brown it quickly on all sides.
2.	Transfer the roast to a slow cooker and top it with the chopped onion. 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 of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
4.	Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).