TEX-MEX BEEF POT ROAST (CROCK POT)

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Tex-Mex Beef Pot Roast (Crock Pot) image

This was a wonderful creation I made today. I could not find a Mexican style pot roast that included the ingredients I had on hand, so I threw together what I hoped were spices that blended well. Boy, did they ever! I served this with vegetarian refried beans sprinkled with a shredded Mexican 4-cheese blend. I hope you enjoy this as much as I did.

Provided by Burned Toast

Categories     One Dish Meal

Time 6h5m

Yield 10 serving(s)

Number Of Ingredients 15

3 lbs beef roast (chuck, top round, etc.)
1 (15 1/2 ounce) can red kidney beans, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained (Ro-tel brand original or any canned tomatoes with green chilies)
1/2 teaspoon cumin seed
1/4 teaspoon celery salt
1/8 teaspoon chili powder
2 bay leaves
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon red cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1/2 cup water
1 (11 ounce) can corn niblets, vacuum packed, undrained
flour tortilla (optional)

Steps:

  • Place beef roast in 6 qt crock pot.
  • Add kidney beans, diced tomatoes, all seasonings and water.
  • Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen).
  • Add corn niblets and allow to heat for 5 minutes.
  • Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained.
  • Serves 10 4-ounce servings of meat.

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