Smoky beef & black eyed peas

Yield: 8 Servings

Ingredients:

1 pk Dried black-eyed peas -- (16 Ounce) Rinsed/picked over
1 cn Bean with bacon soup -- (11
1/2 Ounce)
3 c Hot water
3 md Carrots -- chopped
2 md Onions -- sliced
1 ts Garlic powder
1/2 ts Seasoned salt
3 lb Beef chuck roast -- trimmed Fat in 2" chunks
1 ts Liquid smoke hockory Flavoring
1 cn Diced green chilies -- (4 Ounce)
1 Red bell pepper -- chopped

Instructions:

In a 5-6 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 9-10 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 10-15 minutes= longer. Skim any excess fat from the top before serving. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with braised collards or kale & Cheddar biscuits. NOTES : Country cooking doesn't come any better. This is real down-home= meal. Recipe By : The Best Slow Cooker Cookbook Ever Natalie Haughton