INGREDIENTS

1. 1 (16 ounce)packagedried black-eyed peas, rinsed/picked over
2. 1 (11 1/2 ounce)canbean with bacon soup
3. 3cupshot water
4. 3mediumcarrots, chopped
5. 2mediumonions, sliced
6. 1teaspoongarlic powder
7. 1/2teaspoonseasoning salt
8. 3lbsboneless beef chuck roast, trimmed of fat in 2 inch chunks
9. 1teaspoonhickory liquid smoke
10. 1 (4 ounce)candiced green chilies
11. 1red bell pepper, chopped

DIRECTIONS

1. In a 5-6 quart electric slow cooker, mix together the beans, undiluted soup, hot water, carrots, onions, garlic powder and seasoned salt.
2. Place the roast on top.
3. Press into the bean mixture to cover as much as possible.
4. Cover and cook on the Low heat setting 9-10 hours, or until the beef and beans are tender.
5. Increase the heat setting to High.
6. Stir in the liquid smoke, chiles, and bell pepper.
7. Cook, uncovered on High for 10-15 minutes longer.
8. Skim any excess fat from the top before serving.