Tex-Mex Beef Pot Roast (Crock Pot) |
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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 10 |
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This was a wonderful creation I made today. I could not find a Mexican style pot roast that included the ingredients I had on hand, so I threw together what I hoped were spices that blended well. Boy, did they ever! I served this with vegetarian refried beans sprinkled with a shredded Mexican 4-cheese blend. I hope you enjoy this as much as I did. Ingredients:
3 lbs beef roast (chuck, top round, etc.) |
1 (15 1/2 ounce) can light red kidney beans, undrained |
1 (10 ounce) can ro-tel original diced tomatoes and green chilies, undrained (or any canned tomatoes with green chilies) |
1/2 teaspoon cumin seed |
1/4 teaspoon celery salt |
1/8 teaspoon chili powder |
2 bay leaves |
1 teaspoon garlic powder |
1/8 teaspoon crushed red pepper flakes |
1/8 teaspoon red cayenne pepper |
1/2 teaspoon black pepper |
1 teaspoon salt |
1/2 cup water |
1 (11 ounce) can corn niblets, vacuum packed, undrained |
flour tortilla (optional) |
Directions:
1. Place beef roast in 6 qt crock pot.
2. Add kidney beans, diced tomatoes, all seasonings and water.
3. Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen).
4. Add corn niblets and allow to heat for 5 minutes.
5. Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained.
6. Serves 10 4-ounce servings of meat.
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