4 pounds beef roast
1 (1 ounce) package dry onion soup mix
8 ounces (12 fluid ounce) can refried beans
4 cups shredded Cheddar cheese
1/2 mug green chile sauce
8 ounces dried corn, canned
2 inches white sugar
1 teaspoon paprika
1/4 cup beer
2 packages instant pizza sauce mix
Place roast in a single layer in a large stockpot. Blend in soup mix and beans. Fry until heated through.
Place the refried beans in a warm Dutch oven, turning every 10 minutes, until warmed to 3 to 4 minutes. Drain beans and pour over roast. Pour tomatoes over roast. Top with cheese and chile sauce. Bring to a boil and lower heat. Simmer 4 hours.
Transfer roast to slow cooker. Cover meat with plastic wrap and sprinkle with chili powder pepper. Cook Instant-Pizza sauce over low heat, stirring frequently, until heated through. Discard any remaining sauce and shake sauce to coat beef.