Southwestern Crock Pot Pot Roast

• pot roast↗2 - 2 1⁄2 lbs

  (I use eye of round)

• chili powder↗1⁄2 cup
• dried onion flakes↗1 tablespoon
• ground cumin↗4 teaspoons
• paprika↗2 teaspoons
• cayenne pepper↗1 teaspoon
• salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• garlic cloves↗3

  minced

• uncooked pinto beans↗2 cups
• chopped green chilies1 ounces

  (4 ounce) can, undrained

• Ro‑Tel tomatoes2 ounces

  (10 ounce) cans, undrained

• poblano soup1 ounces

  (10 1/2 ounce) can

• water↗1⁄2 cup

Step-by-step instructions

1. 1

   Mix chili powder, onion flakes, cumin, paprika, cayenne pepper, salt, pepper and garlic together in a small bowl.

2. 2

   Rub seasonings on roast on all sides.

3. 3

   Places roast in crock pot.

4. 4

   Sprinkle remaining seasoning on top of roast.

5. 5

   Place uncooked beans around the roast.

6. 6

   Pour chiles, tomatoes, soup and water over roast.

7. 7

   (Do not add any more water; beans will cook in roast's own juices.)

8. 8

   Cook on low for 8 to 9 hours until roast shreds easily.

9. 9

   Finish shredding roast and stir to blend roast and beans.

10. 10

    Serve in a bowl along with cornbread or in warm tortillas garnished with grated cheddar cheese, sour cream, guacamole and sliced jalapeños.