Tex-Mex Pot Roast

From 5-Ingredient Slow Cooking

1 2 to 2.5 lb boneless beef chuck pot roast

1 15-oz can chili beans with chili gravy, undrained

1 11-oz can whole kernel corn with sweet peppers, drained

1 10-oz can chopped tomatoes and green chile peppers, undrained

1 to 2 tsp canned chipotle chile peppers in adobo sauce, finely chopped

1. Trim fat from meat. Cut to fit into slow cooker. Place meat in cooker. In a medium bowl, combine beans, corn, tomatoes, and chipotle peppers. Pour mixture over meat in cooker.

2. Cover and cook on low-heat setting 10 to 12 hours or high-heat for 5 to 6 hours.

3. Transfer meat to a cutting board. Slice meat and arrange in a shallow serving bowl. Using a slotted spoon, spoon bean mixture over meat. Drizzle with some of the cooking liquid. Discard remaining liquid.

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