Tex-Mex Beef Pot Roast (Crock Pot) - cooking recipe

Ingredients

3 lbs beef roast (chuck, top round, etc.)
1 (15 1/2 ounce) can red kidney beans, undrained
1 (10 ounce) can diced tomatoes and green chilies, undrained (Ro-tel brand original or any canned tomatoes with green chilies)
1/2 teaspoon cumin seed
1/4 teaspoon celery salt
1/8 teaspoon chili powder
2 bay leaves
1 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon red cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1/2 cup water
1 (11 ounce) can corn niblets, vacuum packed, undrained
flour tortilla (optional)

Preparation

Place beef roast in 6 qt crock pot.
Add kidney beans, diced tomatoes, all seasonings and water.
Set crock pot on high for 6 hours (if thawed) to 7 hours (when frozen).
Add corn niblets and allow to heat for 5 minutes.
Find and discard both bay leaves. Use a slotted spoon to drain liquid and serve. Can be eaten in flour tortillas if completely drained.
Serves 10 4-ounce servings of meat.