Mexican Pot Roast
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Prep Time
10 mins
Cook Time
16 hrs
Temp
Low
traditional pot roast with a twist, made with pinto beans, rotel, chopped green chilies, and other spices for a flavorful slow cooker recipe the entire family will love
Ingredients
- 2 Cups Dried pinto beans
- 2 Cans Cream of mushroom soup
- 2 Pounds Chuck roast
- 1 Can Rotel
- 1 (small) Can Chopped green chilies
- 1 Teaspoon Cumin
- 1 Teaspoon Garlic powder
- 1/2 Teaspoon Oregano
Directions
-
Step One
Spray slow cooker with Pam.
-
Step Two
Put dried beans in slow cooker and cover with water.
-
Step Three
Add 1 can soup, roast, other can of soup, rotel, chilies and spices.
-
Step Four
Cook on low for 16-20 hours (I cook over night or all day and it is fine). Sometimes I also add a few potatoes and carrots.
-
Step Five
Break meat apart with fork. Let cook to thicken.
-
Step Six
Serve with flour tortillas or over rice.
Cheryl D.
Great recipe! I substituted black beans for pinto and it turned out sooo good!
Esther D.
WOW! Great recipe – I would rate this a 10! Unfortunately my finger slipped and the rating was entered as a 1 instead of 5 stars. Cooked 20 hours, beans perfect, flavorful, tender meat. Just the right spice. Highly recommend!
Crockin Girls
Tricia ~ we’re currently in the process of adding a “print page” option to our recipes. Until that time, you can highlight the text copy/paste in a word document, and print from there. I know this requires several steps, but hopefully, it will be much easier in the near future. Thanks for your patience!
TRICIA C.
Would love to have a print option.