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.