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Trim roast of any excess fat and season with salt and pepper,
heat oil in a large skillet over medium heat , place the beef in
the hot skillet and brown it quickly on both sides.
Transfer to crock pot and top it with chopped onion, season
with chili peppers, chili powder, cayenne pepper, hot 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 a small amount of liquid in bottom of cooker.
reduce heat to low and cook continue cooking for 2 to 4
hours or until meat is totally tender and falls apart.
Transfer to a bowl and shred with forks, reserve 2 cups of
liquid if desired, serve in tacos,
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