Tex-Mex Beef Pot Roast (Crock Pot)

“This was a wonderful creation I made today. I could not find a Mexican style pot roast that included the ingredients I had on hand, so I threw together what I hoped were spices that blended well. Boy, did they ever! I served this with vegetarian refried beans sprinkled with a shredded Mexican 4-cheese blend. I hope you enjoy this as much as I did.”
READY IN:
6hrs 5mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place beef roast in 6 qt crock pot.
  2. Add kidney beans, diced tomatoes, all seasonings and water.
  3. Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen).
  4. Add corn niblets and allow to heat for 5 minutes.
  5. Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained.
  6. Serves 10 4-ounce servings of meat.

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