Smoky Beef & Black Eyed Peas

beef, crockpot, main dishes

1 pkg dried black-eyed peas -- (16
1 ounce)
1 rinsed/picked over
1 can bean with bacon soup -- (11
1/2 ounce)
3 cup hot water
3 medium carrots -- chopped
2 medium onions -- sliced
1 teaspoon garlic powder
1/2 teaspoon seasoned salt
3 lb beef chuck roast -- trimmed
1 fat in 2 chunks
1 teaspoon liquid smoke hockory
1 flavoring
1 can diced green chilies -- (4
1 ounce)
1 red bell pepper -- chopped

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.