Crock Pot Tex Mex Pot Roast Recipes

Steps:

• Place beef roast in 6 qt crock pot.
• Add kidney beans, diced tomatoes, all seasonings and water.
• Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen).
• Add corn niblets and allow to heat for 5 minutes.
• Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained.
• Serves 10 4-ounce servings of meat.

Steps:

• Add all ingredients except for roast and onions to crock pot. Add roast and turn to coat with sauce. Add onions around roast and coat with sauce as well.
• Cover and cook on low for 8 hours.

Steps:

• Spray 5-quart slow cooker with cooking spray. Arrange onion and potatoes in slow cooker. Place beef over vegetables. Sprinkle with taco seasoning mix, cumin, red pepper, salt and pepper. Pour tomatoes over beef and vegetables.
• Cover; cook on Low heat setting 8 to 9 hours or until beef is tender. Serve beef and vegetables with sauce.

Steps:

• Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker.
• Place meat in cooker.
• In a medium bowl, combine beans, corn, tomatoes and chipotle peppers.
• Pour bean mixture over meat in cooker.
• Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
• Transfer meat to a 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.

Steps:

• Mix sauce ingredients in a 3-quart or larger crock pot; add pork, then spoon sauce over pork to cover.
• Cover cooker and cook on high 3 1/2 hours or on low 8 to 10 hours, until pork is tender; Remove pork to a cutting board and, using 2 forks, pull meat into shreds.
• Pour sauce into serving bowl; stir in cilantro and shredded pork and serve.