Mexican Style Beef

1 3- to 5-pound chuck roast
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
1-1/4 cups diced green chili peppers
1 teaspoon chili powder
1 teaspoon ground cayenne pepper
1 6-ounce bottle hot pepper sauce
1 teaspoon garlic powder
Water as needed

Trim the roast of any excess fat and season with the salt and pepper. Heat olive oil in a large skillet over medium heat, then sear the meat on all sides.

Transfer the roast to a slow cooker. Add onion, chili peppers, chili powder, cayenne pepper, hot pepper sauce and garlic powder. Add enough water to cover 1/3 of the roast.

Cover slow cooker 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 setting for 2 to 4 hours, or until meat is totally tender and falls apart. Reserve any remaining liquid for a sauce and thicken, if desired.