A hot and spicy chuck roast that can be made into burritos, tacos, or any number of other Mexican style dishes.
1. Trim roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-heat, brown quickly on all sides.
2. Transfer the roast to a slow cooker and top it with the sliced 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, 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 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.
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Serving Size: 1 Serving (195g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 389 | ||
Calories from Fat: 251 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 11.1g | 55 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 99.8mg | 31 % | |
Sodium 409mg | 14 % | |
Potassium 545.5mg | 14 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 2.8g | ||
Protein 29.7g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 389
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