1 (2 pound) london broil or pot/chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1/2 large onion, chopped
1 large red pepper, chopped
1 small can diced green chile pepper
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
2-4 ounces hot pepper sauce
1 tablespoon garlic, minced
1 Tbl cilantro, minced
Enough water to cover 1/3 of the meat
Remove any fat from the sides of the meat.
In a skillet over medium heat, add the oil.
Add the meat and pan sear all sides to where you a get a nice deep sear on it – watch for splatters!
Add the meat to the crockpot.
Top with chopped onions, both peppers and garlic.
Sprinkle the dry spices on top trying to best evenly distribute.
Add the hot sauce and chopped cilantro.
Add enough water to go to 1/3 the way up the meat.
Cover and turn on high for 5-6 hours.
During the cooking time refrain from removing the lid. ONLY remove the lid briefly to add more water if it dissipates.
After 5-6 hours, remove the meat to shred replacing the lid while you are shredding it.
Using 2 forks, shred the beef.
Add the shredded beef back to the juices and mix.
Replace the lid and turn the crock pot to low.
Cook for 1-2 hours to allow the meat to soak up all the juices and flavor.