Tex Mex Pot Roast

08 Feb

Crockpot Tex Mex Pot Roast By a Year of Slow Cooking


  • 2 pounds boneless beef chuck roast
  • 1 teaspoon chipotle chile powder
  • 1 (15-ounce) can chili beans, undrained (low sodium, if possible)
  • 1 (11-ounce) bag frozen corn
  • 1 green pepper, diced
  • 1 (10-ounce) can Rotel (tomatoes and chiles), undrained (low sodium, if possible)


  1. Use a 6-quart slow cooker.
  2. Add your meat, chipotle chile powder and all the canned ingredients. Cover and cook on low for 8 to 10 hours.
  3. Serve as stew or over baked potatoes
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Posted by on February 8, 2012 in Crock Pot, Meat


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