At the end of the day this time of year, you may need something that warms you head-to-toe and this recipe for southwestern style pot roast does the trick.
Take 15 or 20 minutes at lunch time to fill your slow cooker. When you stop at the end of the day, this meal will be a welcome reward.
It’s simple, relatively inexpensive and tastes great.
- 1 2 pound boneless beef chuck pot roast
- 1 15 ounce can chili beans in chili gravy
- 1 11 ounce can whole kernel corn with sweet peppers, drained
- 1 10 ounce can diced tomatoes and green chiles, undrained
- 1 teaspoons finely chopped canned chipotle pepper in adobo sauce
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. Place meat in the cooker. In a medium bowl combine chili beans in gravy, corn, tomatoes and chiles, and chipotle pepper. Pour mixture over meat.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
Here’s the nutrition numbers on this dish:
- 307 calories
- 7 grams fat
- 89 mg cholesterol
- 655 mg sodium
- 23 grams carbohydrates
- 5 grams fiber
- 37 grams protein