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Cowboy Beef

Makes: 6 servings
Prep 15 mins Slow Cook 10 hrs to 12 hrs  (low) or 5 to 6 hours (high)
Cowboy Beef
  • 1 2 - 2 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 - 2  teaspoons  finely chopped canned chipotle pepper in adobo sauce

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 307,
  • Fat, total (g) 7,
  • chol. (mg) 89,
  • sat. fat (g) 2,
  • carb. (g) 23,
  • fiber (g) 5,
  • pro. (g) 37,
  • sodium (mg) 655,
  • Percent Daily Values are based on a 2,000 calorie diet

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