Tex-Mex Beef Pot Roast (Crock Pot)

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.

• Ready In: 6 hrs 5 mins
• Serves: 10

Ingredients

• 3  lbs beef roast (chuck, top round, etc.)
• 1 (15 1/2ounce) can red kidney beans, undrained
• 1 (10 ounce) can  diced tomatoes and green chilies, undrained (Ro-tel brand original or any canned tomatoes with green chilies)
• 1⁄2 teaspoon cumin seed
• 1⁄4 teaspoon  celery salt
• 1⁄8 teaspoon chili powder
• 2  bay leaves
• 1  teaspoon garlic powder
• 1⁄8 teaspoon crushed red pepper flakes
• 1⁄8 teaspoon red cayenne pepper
• 1⁄2 teaspoon black pepper
• 1  teaspoon salt
• 1⁄2 cup water
• 1 (11 ounce) can  corn niblets, vacuum packed, undrained
•  flour tortilla (optional)

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.