Pot Roast Chili

This is a recipe that I made several weeks ago trying to combine some of my favorite chili flavors with a 7-bone roast (similar to a chuck roast).  I like pot roast, especially when cooked very tender in a low simmer in the crockpot. However, I often find traditional pot roast a bit bland, so I thought why not use more chili like seasonings, with smoky cumin and bright oregano.  Both my husband and I preferred this to regular pot roast.  I served it over brown rice with a green salad on the side.

Pot Roast Chili

2.5 lb 7-bone or chuck roast (preferably bone-in)
1 can (14 oz.) diced tomatoes
1 can (4 oz.) diced chilis
1 onion, chopped
2 cloves garlic, minced
1 red pepper, seeded and chopped
1 can black beans, rinsed and drained (optional)
2 T chili powder
1 t each: cumin, chipotle powder, oregano
1/2-1 cup beef stock

In a crockpot, place the roast in the bottom of the crockpot liner.  Combine the other ingredients in a bowl and pour over the roast.  Cook on low for 8 hours.  Remove beef from pan, discard bones and shred meat with 2 forks.  Stir the meat back into the pot.

shared at $5 Dinners, Works for Me Wednesday, Pennywise Platter, Food Renegade, Grocery Cart Challenge, and Tempt My Tummy Tuesday