Tex-Mex Beef Pot Roast (Crock Pot)

Total Time
6hrs 5mins
Prep 5 mins
Cook 6 hrs

This was a wonderful creation I made today. I could not find a Mexican style pot roast that included the ingredients I had on hand, so I threw together what I hoped were spices that blended well. Boy, did they ever! I served this with vegetarian refried beans sprinkled with a shredded Mexican 4-cheese blend. I hope you enjoy this as much as I did.

Ingredients Nutrition

Directions

  1. Place beef roast in 6 qt crock pot.
  2. Add kidney beans, diced tomatoes, all seasonings and water.
  3. Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen).
  4. Add corn niblets and allow to heat for 5 minutes.
  5. Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained.
  6. Serves 10 4-ounce servings of meat.
Most Helpful

What can I say? This recipe is wonderful. I enjoyed it so much; I made several copies and took them to work. Great job. This one I rave about.

zoomer43 March 13, 2007