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Crock Pot Mexican Pot Roast

Slow Cooker Mexican Pot Roast

  • Cooking Time:

    16-20 hours
  • Servings:

    8

Ingredients

2 c. dried pinto beans
2 cans cream of mushroom soup
2 lbs. chuck roast
1 can rotel
1 small can chopped green chilies
1 tsp. cumin
1 tsp. garlic powder
½ tsp oregano

 

  1. Spray slow cook­er with Pam, or use a slow cook­er lin­er.
  2. Put dried beans in slow cook­er and cov­er with water.
  3. Add soup, roast, oth­er can of soup, rotel toma­toes, chilies and spices.
  4. Cov­er. Cook on Low for 16–20 hours (I cook over night or all day and it is fine) Option­al: Can add a few pota­toes and car­rots.
  5. Pull meat apart with fork.
  6. Let cook to thick­en.

Note: Serve with flour tor­tillas or over rice!

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”

XOXO,

Jenn

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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Get Crocked: Fast & Easy Slow Cooker Recipes

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