Fiery Slow-Cooked Mexican Chuck Roast

Recipe Collection: Dinner

Fiery Slow-Cooked Mexican Chuck Roast transforms your dinner with bold flavors and tender textures. Perfect for tacos, burritos, or any Mexican-inspired meal, this recipe is versatile enough to accommodate chicken, pork, or venison. The slow-cooking method ensures the meat is infused with spices, making it a hit for gatherings.

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Overview

This Spicy Slow-Cooked Mexican Chuck Roast is a flavor-packed dish perfect for tacos, burritos, or any Mexican-style meal. The slow-cooking process ensures the meat is tender and infused with spices, making it a crowd-pleaser for any occasion. The recipe is versatile, allowing you to use chicken, pork, or even venison as alternatives.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

Mexican

Serving Size: 12

Cooking Time: 530 minutes

Ingredients

• 4 Pounds (lb) chuck roast
• 1 Teaspoon (tsp) salt
• 1 Teaspoon (tsp) ground black pepper
• 2 Tablespoons (tbsp) olive oil
• 1 Large onion, minced
• 1.25 Cups diced green chile pepper
• 1 Teaspoon (tsp) chili powder
• 1 Teaspoon (tsp) ground cayenne pepper
• 5 Ounces (oz) hot pepper sauce
• 1 Teaspoon (tsp) garlic powder

Steps

1. Prepare the Ingredients: Gather all ingredients. Trim excess fat from the chuck roast and season it with salt and pepper.
2. Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Brown the roast on all sides to lock in the juices and enhance flavor.
3. Assemble in Slow Cooker: Transfer the seared roast to a slow cooker. Top with minced onion, diced green chile pepper, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
4. Cook the Roast: Cover the slow cooker and cook on High for 6 hours. Ensure there is always a small amount of liquid at the bottom. Reduce heat to Low and continue cooking for an additional 2 to 4 hours until the meat is tender and falls apart.
5. Shred the Meat: Transfer the roast to a bowl and shred it using two forks. Reserve 2 cups of the cooking liquid if desired.
6. Serve: Use the shredded meat in tacos or burritos. For burritos, simmer the meat with 1 cup of the cooking liquid in a frying pan until the sauce thickens, about 15 minutes.

Enjoy your homemade Fiery Slow-Cooked Mexican Chuck Roast!