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Crock Pot Houston Texans Tex-Mex Roast

Slow Cooker Houston Texans Tex-Mex Roast

  • Cooking Time:

    16–20 hours
  • Servings:



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

This recipe for Slow Cook­er Hous­ton Tex­ans Tex-Mex Roast is per­fect for tail­gat­ing or watch­ing the game at home.  Just put all the ingre­di­ents in the crock the night before and you’ve got Tex-Mex for game time!  Enjoy this over rice or in tor­tillas and gar­nish with top­pings such as toma­toes, let­tuce, or feta cheese.

  1. Light­ly grease your slow cook­er with non-stick spray.
  2. Place dried beans in slow cook­er and cov­er with water.
  3. Add soup and roast, then oth­er can of soup, rotel, chilies and spices.
  4. Cov­er. Crock on LOW for 12–15 hours
  5. Shred meat with two upside-down forks.
  6. Cov­er. Crock on LOW for 30 more min­utes to let pieces absorb juices and sauce to thick­en.

Note: Serve with flour tor­tillas or over rice!

Hap­py Crock­ing!

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Nutri­tion­al Info for Crock Pot Hous­ton Tex­ans Tex-Mex Roast:

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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