Crock Pot Green Chile Roast

Okay...so here's something I ran across the other day that I knew IT Guy would love. As I was scrolling through my Pinterest, this recipe popped up. It had no permanent link and no official directions...not even a name....but I KNEW I had to make it. I tailored this to fit our preferences and it turned out VERY good! The nice thing about this is that you can eat it by the bowlful, wrapped in a flour tortilla or use it as a topping for nachos. It's SUPER simple and SUPER yummy....what's not to love?

Crock Pot Green Chile Roast



2 cups dry pinto beans
1 2-3 pound chuck roast
1 small onion ~ diced
1 10-ounce can Rotel tomatoes
1 4-ounce can diced green chilies
1 tablespoon plus 1 teaspoon ground cumin
3 teaspoons chili powder ~ divided use
2 teaspoons garlic powder
Salt & pepper to taste
Water

Place dry beans in the crock pot.

Add the Rotel tomatoes, green chilies and diced onion.

Add 1 tablespoon of the cumin, 1 1/2 teaspoons of the chili powder, 1 teaspoon of the garlic powder and the salt & pepper. Stir.

Place roast on top of beans and add enough water to almost cover the roast.

Season with the rest of the seasonings.

Cook on high for 6 - 8 hours until beans done and meat is tender.

Remove roast from the crock pot and shred. Return shredded roast to the beans and stir.

Serve in bowls or flour tortillas.

 

Here's the stuff!

 

Add the beans, Rotel tomatoes, 

green chilies and some of the 

spices to the crock pot. Stir.

 

Add the roast , the water and 

the rest of the spices. Cook!

 

Make sure the beans are done and 

the roast is tender enough to shred easily.

 

Serve it in a bowl, in flour tortillas or as nachos!!