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.
Ingredients
10 serv.- lbs beef roast (chuck, top round, etc.)↗3
- (15 1/2 ounce) 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
- teaspoon cumin seed↗1⁄2
- teaspoon celery salt1⁄4
- teaspoon chili powder↗1⁄8
- bay leaves↗2
- teaspoon garlic powder↗1
- teaspoon crushed red pepper flakes↗1⁄8
- teaspoon red cayenne pepper↗1⁄8
- teaspoon black pepper↗1⁄2
- teaspoon salt↗1
- cup water↗1⁄2
- (11 ounce) can corn niblets, vacuum packed, undrained↗1
- flour tortilla (optional)↗
Step-by-step instructions
- 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.
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