This is a great way to prepare a tender roast, and a different flavor from the usual pot roast. My 3 pound chuck roast shredded easily after 8 hours. I chickened out on the full bottle of hot sauce, using only about 10 shakes. I subbed 2 7 oz. cans of chopped green chilies (mild) for the fresh(?), and added 1 bouillon cube and 1 c. water to the slow cooker before I put the lid on. Next time, I will use only 1/2 c. water. I used the other seasonings as directed. After shredding the meat, I allowed the liquid to cool and de-fatted it, then reduced it by half and added 1/2 tsp. cumin and 1/2 tsp. smoked paprika, then put it and the meat back in the slow cooker until ready to serve. I served it on flour tortillas with lettuce, shredded cheese, salsa and/or sour cream. The heat was about 2 out of 10, for us.
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This is a great way to prepare a tender roast, and a different flavor from the usual pot...