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
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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.
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.
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
