MEXICAN STYLE CROCK POT CHUCK ROAST

MEXICAN STYLE CROCK POT CHUCK ROAST 5-6 lb Chuck roast 1 Tbs garlic salt 1 tsp pepper ½ tsp salt 2 large brown onions, chopped 1 28 oz can red enchilada sauce 1 10 oz can Rotel® 1 4.25 oz can diced green chilies 2 15 oz cans pinto beans, drained and rinsed 2 15 oz cans corn, drained 2 cups cheese, or more (I used Three Alarm Cheese from Sam's Club®) 1 7 oz can black olives, sliced, divided Sour cream Green onions, sliced Cilantro In a 5-6 quart crock pot, add chopped onions to the bottom. Add roast and top with seasoning. Pour Rotel®, diced green chilies and enchilada sauce over roast. Cover and cook on low for 8-10 hours or high for 6-8 hours. Add pinto beans, corn and ¾ of the black olives into crock pot the last hour of cooking. Spoon into serving bowls and top with cheese (any cheese will do). Garnish with sour cream, olives, green onions.