Ingredients

• 1 , 4 pound
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion , chopped
• 1.25 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 , 5 ounce
• 1 teaspoon garlic powder

Instructions

1. 1 Gather the ingredients.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired).
6. 6 Serve in tacos or burritos (see Cook's Note).

Nutrition per serving