Recipe by Iowahorse
Fantastic fall and winter dish
Top Review by Chef MB
This was easy and delicious. My only suggestion is to cut the beef slightly smaller, but that's just the way my family prefers it. Also, I skipped the smoke flavor and added a small bit of powdered chipotle chile (same effect but not artificial). I also took the other reviewer's advice and added some hot salsa the next day, and it made the dish even more delicious! Also, for my slow cooker, it took less than 9-10 hours (which was a good thing). Thanks for the great recipe!
- 1 (16 ounce) package dried black-eyed peas, rinsed/picked over
- 1 (11 1/2 ounce) can bean with bacon soup
- 3 cups hot water
- 3 medium carrots, chopped
- 2 medium onions, sliced
- 1 teaspoon garlic powder
- 1⁄2 teaspoon seasoning salt
- 3 lbs boneless beef chuck roast, trimmed of fat in 2 inch chunks
- 1 teaspoon hickory liquid smoke
- 1 (4 ounce) can diced green chilies
- 1 red bell pepper, chopped
Directions See How It's Made
- In a 5-6 quart electric slow cooker, mix together the beans, undiluted soup, hot water, carrots, onions, garlic powder and seasoned salt.
- Place the roast on top.
- Press into the bean mixture to cover as much as possible.
- Cover and cook on the Low heat setting 9-10 hours, or until the beef and beans are tender.
- Increase the heat setting to High.
- Stir in the liquid smoke, chiles, and bell pepper.
- Cook, uncovered on High for 10-15 minutes longer.
- Skim any excess fat from the top before serving.