Cowboy Beef

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26 users rated this recipe an average rating of 4.0
Makes:
6 servings
Prep:
15 mins
Slow Cook:
10 hrs to 12 hrs (low) or 5 to 6 hours (high)
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Cowboy Beef

Ingredients
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

Directions

  1. 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.
  2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  3. Transfer meat to a cutting board. Slice meat; arrange in a shallow serving dish. Using a slotted spoon, spoon bean mixture over meat. Drizzle with enough of the cooking liquid to moisten.

Nutrition Facts

(Cowboy Beef)
    Per serving:
  • 307 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 89 mg chol.,
  • 655 mg sodium,
  • 23 g carb.,
  • 5 g fiber,
  • 37 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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