Crock Pot Tex-Mex Pot Roast

Pot roast with a lively flavor.

• Ready In: 5 hrs 10 mins
• Serves: 6

Ingredients

• 1 (2 -2 1/2lb)  boneless beef chuck roast
• 1 (15 ounce) can chili beans, undrained
• 1 (11 ounce) can  whole  corn mixed with chopped peppers, drained
• 1 (10 ounce) can  chopped tomatoes and green chilies, undrained
• 1 -2  teaspoon  canned chipotle chile in adobo, finely chopped

Directions

1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker.
2. Place meat in cooker.
3. In a medium bowl, combine beans, corn, tomatoes and chipotle peppers.
4. Pour bean mixture over meat in cooker.
5. Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
6. Transfer meat to a cutting board.
7. Slice meat and arrange in a shallow serving bowl.
8. Using a slotted spoon, spoon bean mixture over meat.
9. Drizzle with some of the cooking liquid; discard remaining liquid.