Texas Chili Pot Roast 
4 to 4½ pound bottom round roast 
1 can (16 oz.) diced tomatoes 
1 large onion cut in ½-inch wedges
2 small cloves garlic, crushed 
2 teaspoons chili powder 
½ teaspoon dried oregano leaves 
¼ teaspoon red pepper 
1 pound wide egg noodles, cooked as directed on package 
1 medium green pepper, sliced 
½ cup chopped fresh parsley or 1 tablespoon dried parsley flakes 
Brown roast beef in skillet over medium to high heat. While it is browning, turn crock-pot 
or slow cooker on high and add next 6 ingredients. Add roast and cook on high for 3 hours,
 turn to low and cook an additional 6 to 7 hours. Thicken broth to which has been added the 
green pepper and parsley. Serve over warm noodles. For a quick barbeque using left over roast, 
add 1-tablespoon Worcestershire sauce, ½ cup ketchup and 2 Tablespoons brown sugar. Serve in bun.