1 (4lb) chuck roast
1 tsp salt
1 tsp pepper
2 Tbs olive oil
1 large onion, chopped
2 small cans,diced green chiles
1 tsp chili powder
1 tsp cumin
1 tsp cayenne
1 (5oz) bottle hot sauce
1 tsp garlic powder


Spray crock w/pam.

Trim fat from roast,sprinkle w/salt and pepper.
Heat olive oil in a large skillet over med-high heat.Brown meat quickly on all sides.

Transfer to crock,sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.

Cook on High for 6 hours(make sure there is always at least a small amount of liquid in the bottom-so check occ)

Reduce heat to Low, and cook another 2 to 4 hours, or til meat is totally falling apart.

Makes the ultimate authentic tacos!!!!!!!:happy dance:

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This sounds really good. I am thinking of doing it and freezing it to use later for tacos and enchiladas. :happy dance:

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I'm making this today so I will post a photo later

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