First slow cooker meal of the season>>>Mexican Shredded Beef

this recipe I found @allrecipes.com is simple and very easy to add your own flavor, as I did.

I made this to use in burritos, but you can use it for many different dishes...sorry there aren't any pictures..I forgot and ate it all instead! but i have leftovers...post tomorrow!!! :P

Ingredients

• 1 (3.5 pound) chuck 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 (i used a small can 4.25oz)
• 1 teaspoon chili powder (i used regular and chipotle chili powder)
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce (i used a bit less, but it was Xtra hot)
• 1 teaspoon garlic powder (yeah right i used way more cuz I HEART garlic!)

I also used a few cloves of garlic, smashed. a teaspoon chocolate chili powder, some apple cider vinegar, and cumin, about a tbsp or so

Directions

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. I then added the chopped onion and sauteed it for a few minutes, added the fresh smashed garlic, then 1 cup of beef bullion and deglazed the pan, then poured this all over the meat which was in the slow cooker 

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 did it on high for 6 hours, shredded it then put the meat back in the remaining juices...until i was ready to eat! I made a black bean burrito with the meat and it was amazing!)