Crock Pot Tex-Mex Pot Roast |
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Prep Time: 10 Minutes Cook Time: 300 Minutes |
Ready In: 310 Minutes Servings: 6 |
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Pot roast with a lively flavor. Ingredients:
1 (2 -2 1/2 lb) boneless beef chuck roast |
1 (15 ounce) can chili beans, undrained |
1 (11 ounce) can whole corn mixed with chopped peppers, drained |
1 (10 ounce) can chopped tomatoes and green chilies, undrained |
1 -2 teaspoon canned chipotle chile in adobo, finely chopped |
Directions:
1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker.
2. Place meat in cooker.
3. In a medium bowl, combine beans, corn, tomatoes and chipotle peppers.
4. Pour bean mixture over meat in cooker.
5. Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
6. Transfer meat to a cutting board.
7. Slice meat and arrange in a shallow serving bowl.
8. Using a slotted spoon, spoon bean mixture over meat.
9. Drizzle with some of the cooking liquid; discard remaining liquid.
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