2 pound boneless beef chuck pot roast
15 ounce can chili beans in chili gravy
11 ounce can whole kernel corn with sweet peppers, drained
10 ounce can diced tomatoes and green chiles, undrained
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.
- 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