Southwestern Crock Pot Pot Roast |
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Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 6 |
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I found this recipe in the local newspaper, but adapted it to my families taste. This makes a wonderful dinner on a cold winter night! Ingredients:
2 -2 1/2 lbs pot roast (i use eye of round) |
1/2 cup chili powder |
1 tablespoon dried onion flakes |
4 teaspoons ground cumin |
2 teaspoons paprika |
1 teaspoon cayenne pepper |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 garlic cloves, minced |
2 cups uncooked pinto beans |
1 (4 ounce) can chopped green chilies, undrained |
2 (10 ounce) cans ro-tel tomatoes, undrained |
1 (10 1/2 ounce) can poblano soup |
1/2 cup water |
Directions:
1. Mix chili powder, onion flakes, cumin, paprika, cayenne pepper, salt, pepper and garlic together in a small bowl.
2. Rub seasonings on roast on all sides.
3. Places roast in crock pot.
4. Sprinkle remaining seasoning on top of roast.
5. Place uncooked beans around the roast.
6. Pour chiles, tomatoes, soup and water over roast.
7. (Do not add any more water; beans will cook in roast's own juices.)
8. Cook on low for 8 to 9 hours until roast shreds easily.
9. Finish shredding roast and stir to blend roast and beans.
10. Serve in a bowl along with cornbread or in warm tortillas garnished with grated cheddar cheese, sour cream, guacamole and sliced jalapeños.
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