Slow cooking is the way to go if you want fork tender pot roast...this flavorful version is kicked up with Mexican-style spices, tomatoes and red kidney beans.
cost per recipe: $39.59
The price is determined by the national average.
pounds boneless beef bottom round (rump) roastor chuck pot roast
cloves garlic, peeled
tablespoon chili powder
teaspoon ground coriander
cans (10 1/2 ounces each ) Campbell’s® Condensed Beef Broth
large onion, sliced (about 2 cups)
ounces can whole peeled tomatoes
can (about 15 ounces) kidney beans, rinsed and drained
cup uncooked long grain white rice
Cut 4 small slits into the surface of the beef and stuff 1 clove garlic into each. Stir the chili powder, coriander and cumin in a small bowl. Rub the beef with the chili powder mixture. Place the beef into a 6-quart slow cooker.
Stir the broth, onions, tomatoes, beans and rice in a medium bowl. Pour the broth mixture over the beef.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender and the rice is tender.