Southwestern Crock Pot Pot Roast Recipe

Name: Southwestern Crock Pot Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 - 2 1/2 lbs pot roast (I use eye of round); 1/2 cup chili powder; 1 tablespoon dried onion flakes; 4 teaspoons ground cumin; 2 teaspoons paprika; 1 teaspoon cayenne pepper; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 garlic cloves, minced; 2 cups uncooked pinto beans; 1 (4 ounce) can chopped green chilies, undrained; 2 (10 ounce) cans Ro-Tel tomatoes, undrained; 1 (10 1/2 ounce) can poblano soup; 1/2 cup water

Servings: persons

2 - 2 1/2 lbs pot roast (I use eye of round)
1/2 cup chili powder
1 tablespoon dried onion flakes
4 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, minced
2 cups uncooked pinto beans
1 (4 ounce) can chopped green chilies, undrained
2 (10 ounce) cans Ro-Tel tomatoes, undrained
1 (10 1/2 ounce) can poblano soup
1/2 cup water

1
Mix chili powder, onion flakes, cumin, paprika, cayenne pepper, salt, pepper and garlic together in a small bowl.
2
Rub seasonings on roast on all sides.
3
Places roast in crock pot.
4
Sprinkle remaining seasoning on top of roast.
5
Place uncooked beans around the roast.
6
Pour chiles, tomatoes, soup and water over roast.
7
(Do not add any more water; beans will cook in roast's own juices.)
8
Cook on low for 8 to 9 hours until roast shreds easily.
9
Finish shredding roast and stir to blend roast and beans.
10
Serve in a bowl along with cornbread or in warm tortillas garnished with grated cheddar cheese, sour cream, guacamole and sliced jalapenos.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 - 2 1/2 lbs pot roast (I use eye of round), 1/2 cup chili powder, 1 tablespoon dried onion flakes, 4 teaspoons ground cumin, and more.

Yes, Southwestern Crock Pot Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Crock Pot Pot Roast

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