Cook in a slow cooker on high for 6 hours or low for 12.
1 medium well trimmed roast – I used shoulder
1 can Rotel tomatoes – I used mild
1 can chopped green chilis
1 can cream of onion soup
½ can of water
After cooking ¾ of the way add two cans of pinto beans. Enjoy in soft flour tortillas with whatever taco toppings you like! It make a lot!
(From: Jana Bishop - she brought this to us for dinner when Mackenzie was born and it was one of our favorites!)
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