Category: Beef

1 package Dried black-eyed peas -- (16

Ounce)

Rinsed/picked over

1 can Bean with bacon soup -- (11

1/2 Ounce)

3 cup Hot water

3 medium Carrots -- chopped

2 medium Onions -- sliced

1 tsp Garlic powder

1/2 tsp Seasoned salt

3 lb Beef chuck roast -- trimmed

Fat in 2" chunks

1 tsp Liquid smoke hockory

Flavoring

1 can Diced green chilies -- (4

Ounce)

1 Red bell pepper -- chopped

In a 5-6 quart electric slow cooker, mix together the beans, undiluted soup, hot water, carrots, onions, garlic powder and seasoned salt. Place the roast on top. Press into the bean mixture to cover as much as possible. Cover and cook on the Low heat setting 9-10 hours, or until the beef and beans are tender. Increase the heat setting to High. Stir in the liquid smoke, chiles, and bell pepper. Cook, uncovered on High for 10-15 minutes longer. Skim any excess fat from the top before serving.



Posted to MC-Recipe Digest V1 #150



Date: Sat, 13 Jul 1996 19:25:37 -0400



From: kmeade@ids2.idsonline.com (The Meades)



Recipe By : The Best Slow Cooker Cookbook Ever, Natalie Haughton