Mexican Pot Roast
French Onion Soup with Beef Tips – Delicious and simple recipe for the slow cooker
Country Scalloped Potatoes and Ham – easy to cook in slow sooker
We want to give a special shout out to our friend Tiffany who submitted this tasty, clean recipe. It may be healthy, but don’t let that fool you. This...
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.
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