Place the Beans, Rotel, Salsa Verde, Dried Onions, Salt, Pepper, Cumin, Chili Powder and Garlic Powder in the crock pot and mix well.
Nestle the Roast down into the mix and add the water. You want to cover the beans and bring at least half the Roast
Cook on high for 6 hours or until the Beans are tender and the Roast is falling apart. You may need to add additional water. I added two more cups at the 6 hour mark and let it cook for an additional 2 hours. But then I was using a Chuck roast I had pulled from the Freezer
Server with a Shredded Cheese and a dollop of Sour Cream garnished with Cilantro and a Bolillo Roll to sob up the broth