Charley's Slow Cooker Mexican Style Meat (Crockpot)

1 review, 4 star(s). 100% would make again

Ready in 45 minutes

This spicy beef mixture is great used in tacos, enchiladas or quesadillas.


1 4-pound chuck, sirloin or top round 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-oz. bottle hot pepper sauce; or to taste
1 teaspoon garlic powder

Original recipe makes 12 Servings



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 meat in hot skillet, and brown meat quickly on all sides.

Transfer the roast to a slow cooker, and 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.

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. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.


I usually substitute a can of diced green chiles for the peppers and use less hot sauce.

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