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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:
6hrs 5mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Burned Toast
Contributor
@Burned Toast
Contributor
"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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  1. zoomer43
    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.
    Reply
  2. Burned Toast
    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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