Smoky Beef & Black Eyed Peas
Submitted by storg
Slow cooker beef chuck roast simmered all day with black-eyed peas, carrots and green chiles, finished with a hit of hickory liquid smoke. Set it and forget it for 9 to 10 hours.
YIELD
12 servingsPREP
10 minCOOK
9 hrsREADY
9 hrsY’all, this is the kind of meal that practically cooks itself while you go about your day.
A big ol’ chuck roast settles down into a slow cooker full of black-eyed peas, carrots, onions and bean and bacon soup, then simmers on low for nine to ten hours until the beef falls apart at the touch of a fork and the beans turn creamy and tender.
Right at the end, diced green chiles, sweet red bell pepper and a splash of hickory liquid smoke go in to wake everything up with heat and that deep, pit-smoked flavor.
This feeds a crowd of twelve and tastes even better reheated the next day.
Pro Tips
- Press the roast down into the beans so it stays submerged. Beef that sits above the liquid dries out, even in a slow cooker.
- Skim the fat off the top before serving. A spoon works fine, or lay a paper towel flat across the surface to soak it up.
- Serve over rice or with cornbread to soak up all that smoky, savory pot liquor.
Ingredients
Directions
In a 5 to 6 quart electric slow cooker, mix together the beans, undiluted soup, hot water, carrots, onions, garlic powder and seasoned salt.
Place the roast on top.
Press into the bean mixture to cover as much as possible.
Cover and cook on the Low heat setting 9 to 10 hours, or until the beef and beans are tender.
Increase the heat setting to High.
Stir in the liquid smoke, chiles, and bell pepper.
Cook, uncovered on High for 10 to 15 minutes longer.
Skim any excess fat from the top before serving.
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