Slow Cooker Mexican Roast
beef chuck pot roast
each serrano chili peppers
chopped green bell peppers
1Trim excess fat from roast,and season with salt and pepper. Spread olive oil over meat.
Place meat in hot skillet,and brown meat
quickly on all sides. Place 1/2 of onions, green pepper,and serrano peppers in bottom of slow cooker.
2Transfer roast to slow cooker,and sprinkle remaining onion,green pepper,serrano pepper, garlic and chili powder over meat. Pour chili sauce over meat. Add enough water to just come up to bottom of roast. Add hot sauce,to taste.
3Cover and cook on low for 6-8 hours, checking to make sure there is always small amount of liquid in bottom. If meat needs further cooking,turn slow cooker to high and cook for another hour or until the meat reaches desired tenderness. Serve garnished with cilantro.
Bob Cooney - Shaklee Distributor firemanbob59 - Dec 17, 2013