Recipe 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!
Top Review by 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!
- 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) canchopped green chilies, undrained
- 2 (10 ounce) cans Ro-Tel tomatoes, undrained
- 1 (10 1/2 ounce) can poblano soup
- 1⁄2 cup water
Directions See How It's Made
- Mix chili powder, onion flakes, cumin, paprika, cayenne pepper, salt, pepper and garlic together in a small bowl.
- Rub seasonings on roast on all sides.
- Places roast in crock pot.
- Sprinkle remaining seasoning on top of roast.
- Place uncooked beans around the roast.
- Pour chiles, tomatoes, soup and water over roast.
- (Do not add any more water; beans will cook in roast's own juices.)
- Cook on low for 8 to 9 hours until roast shreds easily.
- Finish shredding roast and stir to blend roast and beans.
- Serve in a bowl along with cornbread or in warm tortillas garnished with grated cheddar cheese, sour cream, guacamole and sliced jalapeños.