Machaca Beef - Easy Mexican Dish

Do you love crock pots?  I mean you place dinner in the crock pot and when you come home it's all done for you...talk about easy!  It can't get any easier than this, don't you think?
This Melt-in-your-mouth Mexican Meat dish can be used for tacos, burritos, or quesadillas...your choice.
Let's get all of our stuff together:

You will need a chuck roast, 1 tsp salt, 1 tsp pepper, 2 tbsp oil, 1 onion (diced), 1 tsp. chili powder, 1 tsp. garlic powder, 1 1/4 cups diced green chili peppers (I just used 2 small cans), water, 1 cup Pace Picante Sauce, 1 tsp dry mustard, and hot pepper sauce to taste.

You need to season your roast with salt and pepper on both sides.  Sear on all sides in the 2 tbsp of oil in a skillet.

Make sure to hold it up so that you get the sides as well.
In a bowl mix together all the other remaining ingredients, "EXCEPT" for the water. 

By this time this bowl has a nice aroma coming from it. 
Once your meat is seared on all sides place in the crock pot.

The stuff that you have mixed up in your bowl spoon that over the top of your meat.  Make sure that it stays on top of the meat and not on the sides or bottom of the crock pot.

Let's put some water in the crock pot.....place just on the sides we do not want the stuff that's on top of the meat to come off.  We want that to stay there.

Place just enough in there to where 1/3 of the meat is covered.
I covered and cooked for 10 hours on low.  When you arrive home from work and take the lid off and try to take the meat out...it just falls apart.  Drain the liquid.  You may save the liquid and mix with flour to make a gravy.  I did not keep mine. 
When you remove it from the crock pot it will look like this:

Place it in a bowl and mix it together well. 

Serve with some yummy homemade tortillas :)

Enjoy!!!!