Southwestern Crock Pot Pot Roast

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 2 -2 1/2 lbs pot roast (i use eye of round)
• 1/2 cup chili powder
• 1 tablespoon dried onion flakes
• 4 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 garlic cloves, minced
• 2 cups uncooked pinto beans
• 1 (4 ounce) can chopped green chilies, undrained
• 2 (10 ounce) cans ro-tel tomatoes, undrained
• 1 (10 1/2 ounce) can poblano soup
• 1/2 cup water

Recipe

• 1 mix chili powder, onion flakes, cumin, paprika, cayenne pepper, salt, pepper and garlic together in a small bowl.
• 2 rub seasonings on roast on all sides.
• 3 places roast in crock pot.
• 4 sprinkle remaining seasoning on top of roast.
• 5 place uncooked beans around the roast.
• 6 pour chiles, tomatoes, soup and water over roast.
• 7 (do not add any more water; beans will cook in roast's own juices.)
• 8 cook on low for 8 to 9 hours until roast shreds easily.
• 9 finish shredding roast and stir to blend roast and beans.
• 10 serve in a bowl along with cornbread or in warm tortillas garnished with grated cheddar cheese, sour cream, guacamole and sliced jalapeños.