Monday, November 11, 2019

# beef # cooking

Crockpot Monday: Tex Mex Pot Roast

2 to 4 pounds boneless beef chuck roast
1 teaspoon chipotle chili powder
1 (15-ounce) can chili beans, undrained
1 (11-ounce) can corn with peppers, undrained
1 (10-ounce) can Rotel (tomatoes and chiles), undrained

Add your meat to the crockpot. It can go in frozen or thawed. After your meat is in, add the chipotle chili powder and all the canned ingredients. Cover and cook on low for 8 to 10 hours, or on high for 4 to 6. If it’s frozen, it will take longer. It will be done when the roast reaches your desired doneness.

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