This makes a very hot and spicy slow cooker roast that cooks for 10 hours on a low temperature setting. 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.
2kg blade roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 large onion, chopped
1 1/4 cups diced green chillies
1 teaspoon chilli powder
1 teaspoon ground cayenne pepper
1 (150ml) bottle Tabasco sauce, or to taste
1 teaspoon garlic powder
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Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large frypan over medium-high heat. Place meat in hot frypan, and brown meat quickly on all sides.
Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chillies, chilli powder, cayenne pepper, Tabasco sauce and garlic powder. Add enough water to cover 1/3 of the roast.
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. Reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.