Recipe By CHARLEY357
Published Mar 22nd
Prep 30m Cook 8h Additional 20m Ready In 8h 50m
Servings 12 servings Calories 260.5

This recipe can be used with chicken, beef, pork and even venison. It freezes well, and can be made into burritos, tacos, or any number of other Mexican-style dishes. This dish uses a lot of spice, so please be sure to adjust to your taste.

Recipe Ingredients

  • 1 (4 pound) chuck roast
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 ¼ cups diced green chile pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground cayenne pepper
  • 1 (5 ounce) bottle hot pepper sauce
  • 1 teaspoon garlic powder

Cooking Directions

  1. 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. 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. 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. 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).

Nutrition Facts

  • Calories 260.5
  • Carbohydrate 3.3 g
  • Cholesterol 68.7 mg
  • Fat 19.1 g
  • Fiber 0.7 g
  • Protein 18.4 g
  • Saturated Fat 7 g
  • Sodium 314.7 mg
  • Sugar 1.5 g

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Chef's Notes

Cook's Notes:; If using the meat for burritos: shred the meat and add it to a frying pan with 1 cup of the cooking liquid. Simmer until the sauce has thickened, about 15 minutes; To freeze the meat, transfer it to a freezer-proof container and add reserved 2 cups of cooking liquid. Freeze up to 6 months; thaw in refrigerator or microwave; This recipe also works for pork and chicken. If you're using chicken, remove the skin before cooking and reduce the cooking time to 4 hours on High or 8 hours on Low. Remove the bones and shred the meat after cooking.


  1. Added cumin and beef broth based on other reviews, but felt it still lacked "something". Upon taking the first bite all you can taste is "hot" as in spicy with not much complexity in flavors. The flavor never seemed to truly develop which left for a disappointing finish. Based on all the great reviews, I - Read more ...
  2. I have been using this recipe for 2 years now. It is excellent when chicken is substituted & paired with the Red Enchilada Sauce (also on this site) for a outstanding chicken enchilada dish. Also, whenever chuck roast goes on sale, I buy one & cook it with this recipe & then use it for - Read more ...
  3. Incredible. I'm from San Diego, so must, must, MUST have lots of flavor and spice in my meat, 'cause I'm used to it! Can't throw a rock without running into authentic Mexican food here. The flavor of this is just like that juicy, spiced shredded beef you dream of. Not-blow-your-head-off hot to my palette. Just - Read more ...
  4. This was so simple, and with a few changes became the ultimate shredded meat recipe! Following other reviewers suggestions, I didn't brown the meat, just put it in the crock pot and cooked it on high for 5 hours, then shredded the meat and put it back in the crock pot for another 2. I - Read more ...
  5. I made this for a different Easter dinner. It is quite delicious. I did make some modifications based on what I had on hand. I used a red onion, 1 small can of diced green chiles, 1/2 tsp cumin and because of previous comments about the spiciness, I used a 3oz. bottle of Louisiana Hot - Read more ...
  6. I have to VERY much agree with the reviewer who called this 'atomic beef'. My husband and I both enjoy spicy foods, and were especially looking forward to a spicy meal since we were both having bad allergy days and could use a little spice to clear out our sinuses. Well, once I shredded up - Read more ...
  7. Great! Serving it on a Mexican buffet for a Super Bowl party. I used a small can of green chilis with the juice and a 2 oz. bottle of hot sauce. I also used 6 pounds of meat and added 1 teas of cumin and it was plenty spicy. Enough that it lingers in your - Read more ...
  8. What wonderful aromas as this cooks! I was burning some lavender candles the day this was cooking and I couldn't smell the lavender... but I didn't care! I like spicy, but had to adapt it for the children (they like spicy too - but their mouths are still more delicate than ours). I reduced the - Read more ...
  9. My husband is addicted to this meat. I make it almost weekly and we use it in everything ... nachos, burritoes, salad, soup, etc. It freezes very well for a quick meal.