Mexican Style Crock Pot Chuck Roast

• Meat

  • 5 lb Chuck, roast

• Produce

  • 2 Brown onions, large
  • 1 Cilantro
  • 2 15 oz cans Corn
  • 1 4.25 oz can Green chilies
  • 1 Green onions
  • 2 15 oz cans Pinto beans

• Condiments

  • 1 7 oz can Black olives

• Baking & Spices

  • 1 tbsp Garlic salt
  • 1 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 2 cups Cheese
  • 1 Sour cream

• Prepared

  • 1 28 oz can Enchilada sauce, red

• Other

  • 1 10 oz can Rotel®

Found on greatgrubdelicioustreats.com

Description

Ingredients

• 5-6 lb Chuck roast
• 1 Tbs garlic salt
• 1 tsp pepper
• ½ tsp salt
• 2 large brown onions, chopped
• 1 28 oz can red enchilada sauce
• 1 10 oz can Rotel®
• 1 4.25 oz can diced green chilies
• 2 15 oz cans pinto beans, drained and rinsed
• 2 15 oz cans corn, drained
• 2 cups cheese, or more (I used Three Alarm Cheese from Sams Club®)
• 1 7 oz can black olives, sliced, divided
• Sour cream
• Green onions, sliced
• Cilantro

Directions

• In a 5-6 quart crock pot, add chopped onions to the bottom.
• Add roast and top with seasoning.
• Pour Rotel®, diced green chilies and enchilada sauce over roast.
• Cover and cook on low for 8-10 hours or high for 6-8 hours.
• Add pinto beans, corn and ¾ of the black olives into crock pot the last hour of cooking.
• Spoon into serving bowls and top with cheese (any cheese will do).
• Garnish with sour cream, olives, green onions.
• Enjoy!