Slow Cooker Tex-Mex Pot Roast
- 4 lb chuck roast
- 1 tsp ground cumin
- 1 tsp mild chili powder
- 1/2 tsp kosher salt
- 1/2 tsp fresh black pepper
- 1 medium onion, peeled and quartered
- 1 14-oz can RoTel (or diced tomatoes with green chiles)
- 4-oz can diced green chiles (use half for a milder sauce)
- Produce
- Cumin, ground (1 tsp)
- Green chiles (1 4-oz can)
- Onion, medium (1)
- Meat
- Chuck, roast (4 lb)
- Cooking & Baking
- Black pepper, fresh (1/2 tsp)
- Chili powder, mild (1 tsp)
- Kosher salt (1/2 tsp)
- Other
- 1 14-oz can RoTel (or diced tomatoes with green chiles)
Preparation
Read recipe preparation on theperfectpantry.com
Social Stats
57.7Rating
1-100
1-100
13Tweets
20Facebook
Shares
Shares
1StumbleUpon
Views
Views
942PinterestPins
Recipe Stats
Published March 4, 2012 (11 months ago).
45 people saved this recipe.
