Mexican Pot Roast

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Chili Stew

Chili Stew – A delicious recipe for the slow cooker

Prep Time 10 mins
Cook Time 16 hrs
Temp Low

traditional pot roast with a twist, made with pinto beans, rotel, chopped green chilies, and other spices for a flavorful slow cooker recipe the entire family will love


  • 2 Cups Dried pinto beans
  • 2 Cans Cream of mushroom soup
  • 2 Pounds Chuck roast
  • 1 Can Rotel
  • 1 (small) Can Chopped green chilies
  • 1 Teaspoon Cumin
  • 1 Teaspoon Garlic powder
  • 1/2 Teaspoon Oregano


  1. Step One

    Spray slow cooker with Pam.

  2. Step Two

    Put dried beans in slow cooker and cover with water.

  3. Step Three

    Add 1 can soup, roast, other can of soup, rotel, chilies and spices.

  4. Step Four

    Cook on low for 16-20 hours (I cook over night or all day and it is fine). Sometimes I also add a few potatoes and carrots.

  5. Step Five

    Break meat apart with fork. Let cook to thicken.

  6. Step Six

    Serve with flour tortillas or over rice.

Crockin' Reviews Add Review
  1. Cheryl D.

    Great recipe! I substituted black beans for pinto and it turned out sooo good!

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  2. Esther D.

    WOW! Great recipe – I would rate this a 10! Unfortunately my finger slipped and the rating was entered as a 1 instead of 5 stars. Cooked 20 hours, beans perfect, flavorful, tender meat. Just the right spice. Highly recommend!

  3. Crockin Girls

    Crockin Girls

    Tricia ~ we’re currently in the process of adding a “print page” option to our recipes. Until that time, you can highlight the text copy/paste in a word document, and print from there. I know this requires several steps, but hopefully, it will be much easier in the near future. Thanks for your patience!

  4. TRICIA C.

    Would love to have a print option.

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