Mexican Pot Roast *

3-4 pound roast
1 tsp garlic salt
1 pound dry pinto beans
2 cans rotel
1 can chopped green chiles
1 cup water
1 can cream of mushroom soup
1 teaspoon oregano
1 teaspoon cumin
1 medium yellow or white onion, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
Corn or flour tortillas.

Put all in crock pot and cook for 13 hours on high (yes....really on HIGH that long).  Make sure all beans are fully covered by liquid.  Serve with tortillas.