Crock Pot Tex-Mex Pot Roast

• 1 (2 -2 1/2 lb) boneless beef chuck roast
• 1 (15 ounce) can chili beans, undrained
• 1 (11 ounce) canwhole corn mixed with chopped peppers, drained
• 1 (10 ounce) canchopped tomatoes and green chilies, undrained
• 1 -2 teaspoon canned chipotle chile in adobo, finely chopped

1. Trim fat from meat.
2. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker.
3. Place meat in cooker.
4. In a medium bowl, combine beans, corn, tomatoes and chipotle peppers.
5. Pour bean mixture over meat in cooker.
6. Cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
7. Transfer meat to a cutting board.
8. Slice meat and arrange in a shallow serving bowl.
9. Using a slotted spoon, spoon bean mixture over meat.
10. Drizzle with some of the cooking liquid; discard remaining liquid.

boneless beef chuck roast, chili beans, peppers, tomatoes

Taken from www.food.com/recipe/crock-pot-tex-mex-pot-roast-281124 (may not work)