This recipe gives a tangy Mexican twist to regular beef roast. It has fantastic flavor and you can increase to decrease the spiciness of it to you liking. You can serve this whole as a pot roast with your favorite low carb sides or shred it and serve it on low carb tortillas for shredded beef tacos.
As written, it is only slightly spicy (more flavorful then spicy) but you can add extra hot sauce to it in the end if you like more heat.
This meal serves 4 with enough for leftovers to make an additional meal with.
I made this in my 5 quart crock pot
1 boneless beef chuck roast (approx 4 lbs)
1 tsp salt
1 tsp pepper
1 teaspoon of olive oil
1/2 large onion, diced
8 ounces of canned green chiles
2 tablespoons chili powder
1 (12oz) bottle of Franks hot sauce
1 teaspoon of Better Than Bullion Beef Paste (this is what I use, but you could substitute 1 beef bouillon cube).
1 teaspoon of garlic powder
Combine all of the ingredients in your slow cooker (you can cut your roast in half it is a smaller crock pot). Cook on high for approximately 5 to 6 hours or until fork tender.
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