Slow Cooker Mexican Pot Roast

When we walked into the house for FCA last week, we were greeted with the smell of dinner cooking. Our host was proud of what his wife was making and showed us into the kitchen where he lifted the crockpot lid (don't tell his wife!! I think it was pretty close to done though) and revealed a Mexican pot roast topped with Monterey jack cheese, jalapenos, and tomato sauce. That sounded so good to me, but I knew my husband wouldn't go for thos toppings and I'd have to top it on my own. I searched for a recipe (hers was from a church cookbook) and found one I could adapt..I wanted to be sure the meat still tasted like the Mexican dish I was going for and knew I could just top it with the good stuff myself. This meat was really good, but I accidentally poured too much water over it so I know it would be better without so much water. You could make burritos or tacos out of it, but I served it with sour cream rice and kind of mixed them together and it was excellent that way! Especially considering I don't normally care for roast, I really enjoyed this!

Charley's Slow Cooker Mexican Style Meat

from All Recipes

1 (4 lb) rump or chuck roast
1 tsp salt
1 tsp ground black pepper
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 tsp chili powder
1 tsp ground cayenne pepper
5 oz bottle hot pepper sauce
1 tsp garlic powder

Trim meat of excess fat, then rub with spices. Place in crockpot and sprinkle onion over meat. Pour pepper sauce over the meat, then add enough water to cover 1/3 of the meat.

Cook on low for ~8-9 hours, then shred meat and cook on low another hour.