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Cowboy Beef (Pot Roast)
Date added: December 18, 2007
- Servings: 6 change
- Calories per serving: 712
- Prep time: 10
- Cook time: 10
Ingredients
- 2 1/2 pound beef, boneless chuck pot roast
- 15 fluid ounce chili beans with chili gravy, canned
- 11 fluid ounce corn, whole kernel canned drained
- 10 fluid ounce tomatoes, canned with green chile peppers undrained
- 1 1/2 tsp chile peppers, chipotle in adobo sauce finely chopped
Recipe Method
1. Trim fat from roast. If necessary, cut roast to fit into a 3 1/2 or 4-quart slow cooker. Place meat in cooker. In a medium bowl combine undrained beans, corn, tomatoes and chipotle peppers. Pour bean mix over roast in cooker.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high for 5 to 6.
3. Transfer roast to a cutting board. Slice roast and arrange in shallow serving bowl. Using a slotted spoon, spoon bean mixture over meat. Drizzle some of the cooking liquid over all.
Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 712 | 36% |
| Fat 40g | 61% |
| Cholesterol 164mg | 55% |
| Sodium 591mg | 25% |
| Carbohydrates 19g | 36% |
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