Tex-Mex Beef Pot Roast (Crock Pot)

Jun 08, 2023June 8, 20230 2
Tex-Mex Beef Pot Roast (Crock Pot) Recipe for Dinner
in Beef

Prep

15 min

Cook

6-8 hours

Ready In

6-8 hours 15 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 lbs beef roast ( chuck , top round , etc . )
1 can red kidney beans , undrained
1 can diced tomatoes and green chilies , undrained ( Ro-tel brand original or any canned tomatoes with green chilies )
1/2 teaspoon cumin seed
1/4 teaspoon celery salt
1/8 teaspoon chili powder
2 bay leaves
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon red cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1/2 cup water
1 can corn niblets , vacuum packed , undrained
flour tortilla ( optional )

Nutrision Information

Servings Per Recipe
6-8
Calories
510
Sugar
6g
Fat
16g
The Tex-Mex Beef Pot Roast (Crock Pot) is a delicious and comforting dish that's perfect for a cozy dinner at home. It's a Tex-Mex twist on the classic pot roast recipe, using canned tomatoes and green chilies, kidney beans, and spices to create a hearty and flavorful beef dish. This recipe is perfect for meal prepping as it yields plenty of servings that can be stored in the fridge or freezer for later. The dish can be enjoyed on its own, topped with shredded cheese, or wrapped in a flour tortilla for a burrito-like experience. Try this recipe today and enjoy a warm and hearty meal with your loved ones!

Instructions

1.Rub the beef roast with salt, pepper, garlic powder, cumin seed, celery salt, chili powder, red pepper flakes, and red cayenne pepper.
2.Place the beef roast in a slow cooker and add in the cans of kidney beans, diced tomatoes and green chilies, bay leaves, and water.
3.Cover the slow cooker and cook the ingredients on LOW for 6-8 hours or until the beef is tender.
4.Once the beef roast is done, remove it from the slow cooker and place it on a cutting board to rest.
5.In the meantime, add the can of vacuum-packed corn with its juice to the slow cooker, and cook on HIGH for 30-45 minutes or until the corn is heated through.
6.Discard the bay leaves from the pot, shred the beef roast, and mix it well with the rest of the ingredients.
7.Serve the dish hot, optionally topped with shredded cheese or wrapped in a flour tortilla.

PROS

This recipe is easy to make and customizable with your preferred cuts of beef and spice levels.

The slow-cooking process results in a juicy and flavorful beef roast that’s easy to shred and mix with the other ingredients.

It’s a one-pot dish that’s perfect for a cozy dinner on a cold day.

CONS

The slow-cooking process takes a while, so it’s not a last-minute dinner option.

The dish is high in sodium due to the canned ingredients and should be consumed in moderation as part of a balanced diet.

HEALTH & BENEFITS

This dish is a high-protein meal that’s packed with fiber, vitamins, and minerals.
The beef roast is an excellent source of protein and provides the body with essential amino acids.
The kidney beans are an excellent source of fiber that aids in digestion and keeps the body feeling full for a longer time.

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