Slow Cooker Spiced Pot Roast

Campbell's Slow Cooker Spiced Pot Roast Recipe

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


15 min.


8 hr. 15 min.



Cook: 8 hr.

Made With

  • Campbell’s® Condensed Beef Broth

    Campbell’s® Condensed Beef Broth

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What You'll Need

4 pounds boneless beef bottom round (rump) roasts or 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 onions, sliced (about 2 cups)
14 1/2 ounces can whole canned peeled tomatoes
1 can (about 15 ounces) canned kidney beans, rinsed and drained
3/4 cup uncooked 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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  • Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
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