From 365 Easy One-Dish Meals by Natalie Haughton
I bought this book fourteen years ago and have used it on many occasions since.
This is one of my favorite crockpot recipes. Throw it together in the morning before
work, leave it cooking for 10 hours, and you come back home to yummy, smoky beef.
1 (11½-ounce) can condensed bean with bacon soup
1 (4-ounce) can diced green chiles
½ cup water
1 teaspoon garlic powder
1 teaspoon paprika
1 (9-ounce) package frozen black-eyed peas, slightly thawed
2 carrots, cut into ¼-inch thick slices
1½ pounds boneless beef chuck roast, trimmed of all fat
½ teaspoon salt
1. In a 4-quart crock pot, combine undiluted soup, green chiles, water, garlic
powder, paprika, black-eyed peas, carrots, and onion. Mix to blend well. Place roast
down into mixture, covering top with some of it.
2. Cover and cook on low-heat setting for 10 hours. Stir in salt.
Serves 4