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Slow Cooker Spiced Pot Roast

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. 

At a glance

Prep

15 min.

Total

8 hr. 15 min.

Serves

8

Cook: 8 hr.

Made With

  • Campbell's® Condensed Beef Broth

    Campbell's® Condensed Beef Broth

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What You'll Need

1 boneless beef bottom round roast or chuck pot roast (about 4 pounds)
4 cloves garlic, peeled
1 tablespoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 cans (10 1/2 ounces each) Campbell's® Condensed Beef Broth
2 large onions, sliced (about 2 cups)
1 can (14.5 ounces) whole peeled tomatoes
1 can (about 15 ounces) red kidney beans, rinsed and drained
3/4 cup uncooked regular long-grain white rice

How to Make It

  • 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.

  • 2

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

  • 3

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

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Easy Substitutions

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