Slow Cooker Mexican Beef

Remove any excess fat from the roast and sprinkle it with salt and pepper to enhance its flavor. Next, heat a generous amount of olive oil in a large skillet over medium-high heat before carefully placing the beef inside. Give it a few minutes to sear quickly on all sides, resulting in a nicely browned exterior.

Now, transfer the roast to a slow cooker and place a layer of chopped onion on top. Add a blend of spices, including chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder, to give the roast a rich flavor profile. Make sure there is enough liquid in the slow cooker to cover 1/3 of the roast, as this will help it cook evenly.

Place a lid on the slow cooker and set it to High for 6 hours, checking periodically to ensure that there is always a small amount of liquid at the bottom. After 6 hours, reduce the heat to Low and continue cooking for an additional 2 to 4 hours, or until the meat is tender enough to fall apart easily.

Once the roast is cooked, transfer it to a bowl and use two forks to shred it into bite-sized pieces. If desired, reserve 2 cups of the cooking liquid for future use. Finally, serve the shredded roast in tacos or burritos, as described in the Cook's Note.