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Tex-Mex Pot Roast -- w

Source of Recipe

BH&G 5 Ingredient Slow Cooking
Tex-Mex Pot Roast (crockpot) -- w
Serves: 6

1 2 to 2-1/2 lb boneless beef chuck pot roast
1 15-oz. can chili beans with chili gravy, undrained
1 11-oz. can whole kernel corn with sweet peppers, drained
1 to 2 tsp. canned chipotle chili peppers in adobo sauce, finely chopped

Trim fat from meat. If necessary cut meat to fit into a 3-1/2 or 4-qt. slow cooker. Place meat in cooker. In a medium bowl combine remaining ingredients. Pour bean mixture over meat in cooker.

Cover and cook on LOW for 10 to 12 hours – or – on HIGH for 5 to 6 hours.
Transfer meat to cutting board. Slice meat and arrange in a shallow serving bowl. Using a slotted spoon, spoon bean mixture over meat. Drizzle with some of the cooking liquid, discard remaining liquid.

One serving equals: 307 calories…7 gm fat (2 gm saturated)…89 mg cholesterol…655 mg sodium…23 gm carbohydrate…5 gm fiber…37 gm protein +++WWP:6