Southwest Roast with Baked Potatoes

Slow cookers are the greatest.  I think that I first really learned how to cook in a slow cooker.  I tend to burn things or over cook them. The slow cooker is fairly dummy proof so I learned a lot of things when I started cooking in there.  Then it was just a matter of figuring out what flavors work and what doesn't.

This is one of those super simple dump and go recipes.  I used frozen corn, onions and peppers but Stephanie used a can of mexicorn.  That would make it even more simple.

We ate this over baked potatoes the first night.  I continued to eat if for lunch for several days. It made a LOT of food!  My brother ate some on a tortilla and I ate it as like a stew for lunch with some homemade tortilla chips. 

Southwest Roast with Baked Potatoes Recipe
Adapted from A Year of Slow Cooking

2 1/2 lb chuck roast
1 tsp. chipotle chile powder
1 can chili beans, undrained
1 1/2 cups frozen corn
1 small/medium onion, chopped
1/2 red pepper, chopped
1 can rotel with green chiles, undrained

Trim off any visible nasty fat off the roast. Throw it in the crock pot.  Chuck in the rest of the ingredients. Cook on low for about 8 - 10 hours.  Shred meat, stir to combine and serve over baked potatoes.

*Instead of the corn, onion and red pepper, you could use a can of mexicorn.

One Year Ago...

Sweet & Spicy Chicken with Broccoli

This is linked with:
Tasty Traditions at Coupon Cookin'
Cooking Thursday at Diary of a Stay at Home Mom
Things I Love Thursdays at The Diaper Diaries
Recipe Swap at Prairie Story
Tip Day Thursday at Around My Family Table
Foodie Friday at Designs by Gollum
Recipe Swap at The Grocery Cart Challenge
What's Cookin' in the Kitchen at Katie's Cucina
Friday Potluck at EKat's Kitchen
Fabulous Friday Finds at Frou Frou Decor
Crockpot Wednesdays at Dining with Debbie




Calories calculated from calorieking.com. Some numbers are approximate and rounded.