Mexican Pot Roast

• 2 tablespoons olive oil
• 1 (4 pound) beef chuck roast, trimmed
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper

• 1 (5 ounce) bottle hot sauce
• 1/4 cup taco seasoning
• 1 teaspoon chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder

1. Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker.
2. Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast.
3. Cook on Low until meat is fall-apart tender, 8 to 10 hours.