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Slow Cooker Spiced Pot Roast

Slow Cooker Spiced Pot Roast

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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.

serves 8 people

Ingredients

cost per recipe: $27.92

The price is determined by the national average.

  • 4

    pounds boneless beef bottom round (rump) roastor chuck pot roast

  • 4

    cloves garlic, peeled

  • 1

    tablespoon chili powder

  • 1/2

    teaspoon ground coriander

  • 1/2

    teaspoon cumin

  • 2

    cans (10 1/2 ounces each ) Campbell's® Condensed Beef Broth

  • 2

    large onion, sliced (about 2 cups)

  • 14 1/2

    ounces can whole peeled tomatoes

  • 1

    can (about 15 ounces) kidney beans, rinsed and drained

  • 3/4

    cup uncooked long grain white rice

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

Stir the broth, onions, tomatoes, beans and rice in a medium bowl.  Pour the broth mixture over the beef.

Step 3

Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender and the rice is tender.

Recipe Tips

  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.

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Made With
Campbell's® Condensed Beef Broth

Campbell's® Condensed Beef Broth

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