Mexican Style Crock Pot Chuck Roast
Calories:
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 Sam's Club®)
- 1 7 oz can black olives, sliced, divided
- Sour cream
- Green onions, sliced
- Cilantro
Instructions
- 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.
- Shred roast, 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, cilantro, green onions.
- Enjoy!