Tex-Mex Beef Pot Roast (Crock Pot)

• 3 lbs beef roast (chuck, top round, etc.)
• 1 (15 1/2 ounce) can red kidney beans, undrained
• 1 (10 ounce) can diced tomatoes and green chilies, undrained (Ro-tel brand original or any canned tomatoes with green chilies)
• 1/2 teaspoon cumin seed
• 1/4 teaspoon celery salt
• 1/8 teaspoon chili powder
• 2 bay leaves
• 1 teaspoon garlic powder
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon red cayenne pepper
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1/2 cup water
• 1 (11 ounce) can corn niblets, vacuum packed, undrained
• flour tortilla (optional)

1. Place beef roast in 6 qt crock pot.
2. Add kidney beans, diced tomatoes, all seasonings and water.
3. Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen).
4. Add corn niblets and allow to heat for 5 minutes.
5. Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained.
6. Serves 10 4-ounce servings of meat.

beef roast, red kidney beans, tomatoes, cumin, celery salt, chili powder, bay leaves, garlic, red pepper, red cayenne pepper, black pepper, salt, water, corn niblets, flour tortilla

Taken from www.food.com/recipe/tex-mex-beef-pot-roast-crock-pot-174511 (may not work)