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Home -> Main Dishes -> Beef
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 pounds boneless beef bottom roast 1 cup chopped onion 1 cup sliced celery 1 can condensed tomato soup 2 ounce can tomato paste 1 can red kidney beans, drained 1 can chopped tomatoes with juices 2 tbsp. chili powder 1 tsp. salt 1/2 tsp. pepper
Directions
Cut the roast into sections and place in the bottom of a large crockpot. Sprinkle the onion and celery over the roast. Combine the tomato soup, 1 soup canful of water, tomato paste, kidney beans, tomatoes with juices, chili powder, salt and pepper in a large bowl and stir to mix. Pour the soup mixture over the pot roast. Cover and cook about 8 hours on LOW or 4 hours on HIGH until the roast is tender and the chili is slightly thickened. Transfer the pot roast to a cutting board and slice. Serve the roast immediately with the chili from the crockpot.
Serves 6 to 8.
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