Slow Cooker Spiced Pot Roast
Slow cooking is the way to go if you want fork tender pot roast...this flavorful version is kicked up with Mexican-style spices, tomatoes and red kidney beans.
Ingredients
4 pounds boneless beef bottom round (rump) roastor chuck pot roast
4 cloves garlic, peeled
1 tablespoon chili powder
0.5 teaspoon ground coriander
0.5 teaspoon cumin
2 cans (10 1/2 ounces each ) Campbell’s® Condensed Beef Broth
2 large onion, sliced (about 2 cups)
14.5 ounces can whole peeled tomatoes
1 can (about 15 ounces) kidney beans, rinsed and drained
0.75 cup uncooked long grain white rice
4 cloves garlic, peeled
1 tablespoon chili powder
0.5 teaspoon ground coriander
0.5 teaspoon cumin
2 cans (10 1/2 ounces each ) Campbell’s® Condensed Beef Broth
2 large onion, sliced (about 2 cups)
14.5 ounces can whole peeled tomatoes
1 can (about 15 ounces) kidney beans, rinsed and drained
0.75 cup uncooked long grain white rice
Instructions
Cut 4 small slits into the surface of the beef and stuff 1 clove garlic into each. Stir the chili powder, coriander and cumin in a small bowl. Rub the beef with the chili powder mixture. Place the beef into a 6-quart slow cooker.
Stir the broth, onions, tomatoes, beans and rice in a medium bowl. Pour the broth mixture over the beef.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender and the rice is tender.
Stir the broth, onions, tomatoes, beans and rice in a medium bowl. Pour the broth mixture over the beef.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender and the rice is tender.
Slow Cooker Spiced Pot Roast
Slow cooking is the way to go if you want fork tender pot roast...this flavorful version is kicked up with Mexican-style spices, tomatoes and red kidney beans.
Directions
Print
Cut 4 small slits into the surface of the beef and stuff 1 clove garlic into each. Stir the chili powder, coriander and cumin in a small bowl. Rub the beef with the chili powder mixture. Place the beef into a 6-quart slow cooker.Stir the broth, onions, tomatoes, beans and rice in a medium bowl. Pour the broth mixture over the beef.Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender and the rice is tender.
Ingredients
4 pounds boneless beef bottom round (rump) roastor chuck pot roast4 cloves garlic, peeled1 tablespoon chili powder0.5 teaspoon ground coriander0.5 teaspoon cumin2 cans (10 1/2 ounces each ) Campbell’s® Condensed Beef Broth2 large onion, sliced (about 2 cups)14.5 ounces can whole peeled tomatoes1 can (about 15 ounces) kidney beans, rinsed and drained0.75 cup uncooked long grain white rice
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