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.
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INGREDIENTS
Nutrition- 3
- 1
- 1(10 ounce) can diced tomatoes and green chilies, undrained (Ro-tel brand original or any canned tomatoes with green chilies)
- 1⁄2teaspoon cumin seed
- 1⁄4teaspoon celery salt
- 1⁄8teaspoon chili powder
- 1teaspoon garlic powder
- 1⁄8teaspoon crushed red pepper flakes
- 1⁄8teaspoon red cayenne pepper
- 1⁄2teaspoon black pepper
- 1teaspoon salt
- 1⁄2cup water
- 1(11 ounce) can corn niblets, vacuum packed, undrained
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DIRECTIONS
- Place beef roast in 6 qt crock pot.
- Add kidney beans, diced tomatoes, all seasonings and water.
- Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen).
- Add corn niblets and allow to heat for 5 minutes.
- Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained.
- Serves 10 4-ounce servings of meat.
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