| This recipe is liked by 1 person(s). |
Mexican Roast (Kari Boyd's Recipe)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Chili powder | |
| 3-4 lb. roast | your choice |
| 1 medium | onion chopped |
| 2 10 oz. cans | Rotel tomatoes |
| 1 10 oz. can | cream of mushroom soup |
| 1 4-5 oz. can | chopped green chilies |
| 2 teaspoons | salt |
| 1 teaspoon | oregano |
| 1 teaspoon | cumin |
| 1/2 cup | water |
Coat all sides of the roast with chili powder (I like to lay out foil and pour chili powder on the foil, then fork my roast on both ends and rotate it over my chili powder covered foil). Once coated, place your roast in the bottom of your crock pot. Add remaining ingredients in the order above.Cook 12 on high heat or 18 hours on medium heat. Roast should fall apart (I cooked me 4 lb roast on high for 10.25 hours and it wasn't falling apart yet. Hope that gives you a guide). Serve with tortillas, chips or lettuce and other mexican toppings.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.