Mexican Pot Roast
This delicious side is not only great for the holidays, but accompanies any main meal. Feel free to add chicken, and it can be your complete dinner! Used...
Manly Beef Stew
Serve over Fritos and top with sour cream and shredded cheese for a yummy “Frito Pie.” :-)
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
- 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
Spray slow cooker with Pam.
Put dried beans in slow cooker and cover with water.
Add 1 can soup, roast, other can of soup, rotel, chilies and spices.
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.
Break meat apart with fork. Let cook to thicken.
Serve with flour tortillas or over rice.
Leave a Review
You must be logged in to post a comment.