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MEXICAN ROAST




Source of Recipe


Nelda Foust






List of Ingredients



• Shoulder roast (any kind will do but it needs to be one that doesn't cook dry easily)
  
• 1 - 2 cups dry pinto beans
  
• 1 small can green chiles
  
• 1 can diced tomatoes
  
• 1 small onion, chopped
  






Instructions



1. Layer ingredients in a crock pot or casserole in order given. Cover completely with water. Put lid on.
   
2. Cook in crockpot on low for 12 hours or in oven on 275 for 12 hours.
   
3. DO NOT UNCOVER UNTIL TIME IS UP!!!!