Charley's Slow Cooker Mexican Style Meat Recipe

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.

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.

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.

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).