Source: dLife

Chuck roast slow-cooked in spicy, zesty seasonings.

Servings

4 lb beef chuck pot roast
1 tsp sea salt (to taste)
1 tsp black pepper (to taste)
2 tbsp olive oil
1 large onion , chopped
1 chopped green bell peppers , seeded
1 tsp chili powder
3 tbsp chili sauce (to taste)
12 cilantro sprigs (optional, for garnish)
2 serrano chili peppers , seeded and chopped
2 medium garlic cloves , chopped
1 cup tap water
0.5 tsp tabasco sauce (to taste)

1 Trim excess fat from roast, and season with salt and pepper. Spread olive oil over meat.
2 Place meat in hot skillet, and brown meat quickly on all sides.
3 Place 1/2 of onions, green pepper, and serrano peppers in bottom of slow cooker.
4 Transfer roast to slow cooker, and sprinkle remaining onion, green pepper, serrano pepper, and garlic and chili powder over meat.
5 Pour chili sauce over meat. Add enough water to just come up to bottom of roast. Add hot sauce, to taste.
6 Cover, and cook on low for 6 to 8 hours, checking to make sure there is always small amount of liquid in bottom.
7 If meat needs further cooking, turn slow cooker to high and cook for another hour or until the meat reaches desired tenderness.
8 Serve garnished with cilantro.

Serve with 1/2 cup per serving cooked quinoa. Chicken, beef, pork, and venison can be substituted for beef.