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    You are in: Home / Recipes / Southwestern Crock Pot Pot Roast Recipe
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    Southwestern Crock Pot Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 10 mins

    10 mins

    8 hrs

    Kim D.'s Note:

    I found this recipe in the local newspaper, but adapted it to my families taste. This makes a wonderful dinner on a cold winter night!

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on January 22, 2011


      My family really enjoyed this! I served with tortillas as a taco filling and also with cornbread. They enjoyed it most as a taco filling. Trimmed the fat from the roast before cooking and, since I couldn't find cream of poblano soup, took another reviewer's suggestion and used 2 T chopped chipotle peppers in sauce. Mine was spicy!, but I use Penzey's spices, including chili powder, and they tend to be stronger than other varieties, and the addition of chipotles may have sent it over the top. Froze the leftovers for an easy meal in the future. I try to love my crockpot but don't often find recipes I'd make again. I'll definitely repeat this one. Thanks, Kim, for sharing the recipe!

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    • on November 19, 2006


      I made this recently, and served 6 of us on our vacation in Gulf Shores. I served it over cornbread and everyone wanted the recipe. The only thing I couldn't find was the poblano soup, so I used a couple of chipotle chilies in adobo sauce (canned). I also used some ancho chili powder and substituted a can of rotel for a can of enchilada sauce.It was really good and everyone wanted the recipe. Thanks, this is a keeper.

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    • on November 04, 2006


      This was very good! Even my granddaughter who hates beans ate it and liked it! We ate it on flour tortillas and each person added their favorite toppings. I used one can of mild Ro-tel and one can of original and it was still plenty spicy. I had a 3 pound roast and it made enough to freeze for 2 or 3 more meals for the 3 of us. Don't wait til a cold winter night to try this! Try it now..its a keeper. Thanks for the great recipe.

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    Read All Reviews (5)


    Nutritional Facts for Southwestern Crock Pot Pot Roast

    Serving Size: 1 (206 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 220.9
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 0.6 g
    Cholesterol 0.0 mg
    Sodium 1132.8 mg
    Total Carbohydrate 41.8 g
    Dietary Fiber 14.6 g
    Sugars 3.6 g
    Protein 12.2 g

    The following items or measurements are not included:

    pot roast

    poblano soup

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