Instructions:
Prep the Roast: Place the pot roast in the slow cooker. Season evenly with garlic powder, chili powder, salt, and pepper. Scatter diced onions over the top.
Add Beans & Tomatoes: Pour the diced tomatoes (with juices) and dried pinto beans around the roast.
Add Liquid: Pour water or broth into the slow cooker until it reaches about halfway up the roast (add more if needed).
Cook Low & Slow:
High setting: 6–8 hours
Low setting: 10–12 hours
The roast is done when it shreds easily with a fork and the beans are tender.
Shred & Serve: Use two forks to shred the beef directly in the slow cooker. Stir to combine with the beans and tomatoes. Taste and adjust seasoning if needed.
Serving Suggestions:
Classic: Serve over mashed potatoes, rice, or buttered noodles. Ladle extra sauce on top.
Garnish: Fresh parsley, grated cheese, or a dollop of sour cream.
Make it a Bowl: Add cornbread, steamed greens, or pickled jalapeños on the side.
Meal Prep Tips:
Fridge: Stores in an airtight container for up to 4 days.
Freezer: Portion and freeze for up to 3 months. Reheat gently on the stovetop with a splash of water or broth.
