I have been waiting to post this recipe until this week. Why? Because my sister and her kids are here for a visit, and I wanted to make this for them. I was afraid that if I posted it before they came, she might decide to try this for herself, and then I wouldn't have a new recipe to "impress" her with. I served this Monday night to she and her family for supper and it was a hit.
Tex-Mex Pot Roast
2 lbs. lean roast, trimmed (I trim off all the fat.)
2 cups dried pinto beans, rinsed
1 can (8 oz.) diced tomatoes
1 can (10 oz.) Rotel
1 can (8 oz.) tomato sauce
1 tsp. pepper
1 tsp. salt
1/2 tsp. garlic powder
Water
Place all ingredients into crock pot. Add enough water to cover and to allow beans to cook well. Cook on low for 8-12 hours or until beans are tender and roast breaks apart into small pieces. Serve rolled up inside flour or corn tortillas with all the fixings or over tortilla chips.
When I have cooked mine for only 8 hours, I usually turn my crock pot to high for the last couple of hours so that the juices will cook down. Just use your judgement based on how your crock pot cooks.
This makes a lot, so it is great to serve when you have guests. When I make it for just my family, we eat it for two meals and then freeze the leftovers which is usually enough for two more meals.
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1 comment:
Yes, it was very good! I look forward to making it myself :).
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