Charley's Slow Cooker Mexican Style Meat more spice

Pam Murphy

A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican-style dishes.

Modified from: Charley's Slow Cooker Mexican Style Meat

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8 h 50 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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


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