Not Yo Pot Roast

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Pot Roast Nacho Dip

Ingredients

• 3 lb boneless chuck roast
• 2 tbsp olive oil
• 2 tbsp cumin powder**
• 1 tbsp ancho chili powder**
• 1 tsp garlic powder**
• 1 tsp cayenne pepper**
• 2 (10 oz) can diced tomatoes with chiles, lime & cilantro, drained & reserve the juice, such as Ro-Tel
• 1/2 cup beef broth**
• 1 medium onion, chopped
• 2 (15 oz can) Cheddar Cheese Sauce
• 1 (15-oz) can of pinto beans, drained

Directions

1. Season the meat with the spices** into the meat by hand. Add a little oil to a hot skillet. Then add the meat to the pan and brown well on both sides.
2. Remove the meat from the skillet and place it in the slow cooker.
3. Add the tomatoes to the pan you browned the meat in and simmer it for a minute or two and scrape all the meaty bits from the bottom of the pan.
4. Add the tomatoes from the pan along with beef broth**, the juice from the tomatoes, and the onions to the slow cooker and place the roast on top.
5. Cook the on High for 3-5 hours or 5-8hrs on Low.
6. Shred beef with two forks and toss to coat with the juices
7. Stir in the beans and cheese. Cover and let cook on high until melted, about 1 hour.
8. Serve with tortilla chips.

**Packaged Taco Seasoning can be used in place of the spices. If used, use low or no sodium beef broth.

Such a yummy dip. Just add a simple salad to make it a meal. And remember if you try this or any recipe on the blog, let me know in the comments on here or the social media site you see the post on.

As Always Talking to You in Adult Terms!