Smoky Beef and Black Eyed Peas

• 16 ounces black-eyed peas
• 1 can soup, bean and bacon, condensed
• 3 cups water hot
• 3 medium carrots chopped
• 2 medium onions sliced
• 1 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 3 pounds beef chuck roast chunked
• 1 teaspoon hickory smoke
• 4 ounce green chili peppers diced
• 1 each sweet red bell peppers

1. In a 5 to 6 quart electric slow cooker, mix together the beans, undiluted soup, hot water, carrots, onions, garlic powder and seasoned salt.
2. Place the roast on top.
3. Press into the bean mixture to cover as much as possible.
4. Cover and cook on the Low heat setting 9 to 10 hours, or until the beef and beans are tender.
5. Increase the heat setting to High.
6. Stir in the liquid smoke, chiles, and bell pepper.
7. Cook, uncovered on High for 10 to 15 minutes longer.
8. Skim any excess fat from the top before serving.

blackeyed peas, soup, water, carrots, onions, garlic, salt, beef chuck, hickory smoke, green chili peppers, sweet red bell peppers

Taken from recipeland.com/recipe/v/smoky-beef-black-eyed-peas-43507 (may not work)