Southwestern Crock Pot Pot Roast

Submitted by Kim D.

"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!"

 

• Ready In: 8hrs 10mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 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

directions

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.

Reviews

[LonghornMama]

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!

 

[cooking-BAG]

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.

 

[Sandy in Oklahoma]

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.

 

[twissis]

DH & I are visiting SusieQusie in Dallas from Iceland. We wanted a tasty SW or Tex-Mex dish, needed something quick + easy to fix for dinner tonite & SQ said she had a great choice for us. She served it w/a salad & I made chorizo bread - a great meal & it smelled heavenly all day long as it cooked. Thx to you & SQ for sharing this recipe w/us.

 

[SusieQusie]

HOLY SMOKES!!! Where's the 10 star button? Positively a taste explosion! I've had this in my "To Make Soon" file for awhile but couldn't wait till "a cold winter night" to try it. A standing ovation for the chef!