Slow Cooker Mexican Shredded Roast

Ingredients:

• 3 lb. boneless chuck roast
• chili powder
• 1 onion, diced
• 1 can cream of mushroom soup
• 2 cans rotel diced tomatoes with chilies
• 1 can ranch style beans
• 1 cup water
• 2 tsp. salt

Directions:

1. Coat roast in chili powder.  Put in crockpot.  Add all ingredients, except beans.  Cook on low for 11 hours.  Add beans and cook 1 more hour.  Shred roast and serve over noodles, rice, or chips, or in a burrito.  Top with shredded cheese and other favorite toppings.