Cooking Directions

• Cut 4 small slits into the surface of the beef and stuff 1 clove garlic into each.  Stir the chili powder, coriander and cumin in a small bowl.  Rub the beef with the chili powder mixture.  Place the beef into a 6-quart slow cooker.
• Stir the broth, onions, tomatoes, beans and rice in a medium bowl.  Pour the broth mixture over the beef.
• Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender and the rice is tender.

Ingredients

• 4 pounds boneless beef bottom round (rump) roastor chuck pot roast
• 4 cloves garlic, peeled
• 1 tablespoon chili powder
• 0.5 teaspoon ground coriander
• 0.5 teaspoon cumin
• 2 cans (10 1/2 ounces each ) Campbell’s® Condensed Beef Broth
• 2 large onion, sliced (about 2 cups)
• 14.5 ounces can whole peeled tomatoes
• 1 can (about 15 ounces) kidney beans, rinsed and drained
• 0.75 cup uncooked long grain white rice