SOUTHWESTERN CROCK POT POT ROAST

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Southwestern Crock Pot Pot Roast image

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!

Provided by Kim D.

Categories     One Dish Meal

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

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

Steps:

  • Mix chili powder, onion flakes, cumin, paprika, cayenne pepper, salt, pepper and garlic together in a small bowl.
  • Rub seasonings on roast on all sides.
  • Places roast in crock pot.
  • Sprinkle remaining seasoning on top of roast.
  • Place uncooked beans around the roast.
  • Pour chiles, tomatoes, soup and water over roast.
  • (Do not add any more water; beans will cook in roast's own juices.)
  • Cook on low for 8 to 9 hours until roast shreds easily.
  • Finish shredding roast and stir to blend roast and beans.
  • Serve in a bowl along with cornbread or in warm tortillas garnished with grated cheddar cheese, sour cream, guacamole and sliced jalapeños.

Nutrition Facts : Calories 220.9, Fat 3.8, SaturatedFat 0.6, Sodium 1132.9, Carbohydrate 41.9, Fiber 14.7, Sugar 3.6, Protein 12.3

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