Cooking Time:
16-20 hoursServings:
8
Ingredients
2 c. dried pinto beans2 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.
- Lightly grease your slow cooker with non-stick spray.
- Place dried beans in slow cooker and cover with water.
- Add soup and roast, then other can of soup, rotel, chilies and spices.
- Cover. Crock on LOW for 12-15 hours
- Shred meat with two upside-down forks.
- 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!
For over 450 more Slow Cooker recipes, click here to get my eBook!
XOXO,
Jenn
Nutritional Info for Crock Pot Houston Texans Tex-Mex Roast:
