This was not only the best thing I've ever made in a slow cooker, it is the best meat I've ever made too. I used an organic chuck roast (expensive, but worth it) that was a little over 4 lbs. I followed others' suggestions and did not bother with browning the meat. I just put it in the slow cooker and seasoned it there. I used 1 Anaheim chile, 1 Serrano, and 3 or 4 jalepenos. It was a bit on the spicy side, but I served it with rice and avocado, which cooled it down a bit. Next time I may use fewer chiles. I ended up cooking it for 9 1/2 hours on high because I was out in the evening and couldn't turn it down. When I got home, it shredded like a dream--virtually falling apart. I shredded the meat right in the slow cooker and then let it simmer for about an hour in the liquid with the lid off so it reduced a bit. This let all the meat absorb the flavors from the liquid. It was absolutely amazing! Thank you Charley!
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This was not only the best thing I've ever made in a slow cooker, it is the best meat I've...