Mexican Pot Roast -
Here is a great recipe for beef that can be shredded and tucked into soft corn tortilla for quick soft tacos, or folded into flour tortillas for burritos or enchiladas. Easily assembled and cooked in your crock pot, you will be welcomed home at the end of a long hard day with its’ delicious aroma… Enjoy with a bottle of our newest release of 2010 Estate Cabernet Sauvignon.
Mexican Pot Roast
2 tablespoons olive oil
1 (3 – 4 pound) beef chuck roast, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
1 large onion, chopped
1 1/4 cups diced green fire roasted chili peppers
1 (5 ounce) bottle hot sauce
1/4 cup taco seasoning
1 teaspoon chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
Sprinkle onion, chili pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
Cook on Low until meat is fall-apart tender, 8 to 10 hours.