Southwestern Crock Pot Pot Roast

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I found this recipe in the local newspaper, but adapted it to my families taste. This makes a wonderful dinner on a cold winter night!!

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Steps

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Mix chili powder , onion flakes , cumin , paprika , cayenne pepper , salt , pepper and garlic together in a small bowl.

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Rub seasonings on roast on all sides.

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Places roast in crock pot.

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Sprinkle remaining seasoning on top of roast.

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Place uncooked beans around the roast.

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Pour chiles , tomatoes , soup and water over roast.

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Cook on low for 8 to 9 hours until roast shreds easily.

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Finish shredding roast and stir to blend roast and beans.

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Serve in a bowl along with cornbread or in warm tortillas garnished with grated cheddar cheese , sour cream , guacamole and sliced jalapeos.

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Ingredients

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pot roast, chili powder, dried onion flakes, ground cumin, paprika, cayenne pepper, salt, pepper, garlic cloves, pinto beans, green chilies, ro-tel tomatoes, poblano soup, water