CHARLEY'S STEAKHOUSE RECIPES

Steps:

• Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the beef in the hot skillet, and brown it quickly on all sides.
• Transfer the roast to a slow cooker and top it with the chopped onion. Season with chile peppers, chili powder, cayenne pepper, hot pepper 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 of the cooker. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• Transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). Serve in tacos or burritos (see Cook's Note).

Steps:

• "Place steak inside a large bowl, and poke holes into the steak with a fork. In another small bowl combine mustard, garlic, brown sugar, salt and pepper, let refrigerate for 15 minutes. While rub is refrigerating pour the soy sauce on the steak. When 15 minutes is up take the steak out of the soy sauce and rub the mixture all over it. Let refrigerate for at least 45 minutes. You can add another 1/4 cup of soy sauce to the steak if you would like the flavor."