Ingredients:
4 lbs chuck roast - (I thought this was WAY too much so I used 2.5 lbs)
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chile pepper (i used a can)
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 (5 ounce) bottle hot pepper sauce
1 teaspoon garlic powder
Directions:
Trim off any excess fat and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown the roast on all sides and then transfer to your crockpot
Top with onions,Season with green chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
The directions said cook on high for 6 hours, then Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart - I used less meat and I am not home to do that, so I just cooked it on low for 9 hours.
Put in tortilla with any toppings you like, i prefer cheese and onions, and bon appetit!
