This hearty and comforting dish is perfect for a busy weeknight. The flavors meld together beautifully in the slow cooker for a tender and flavorful meal.
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Ingredients:
Ingredient Quantity
Pot roast 2 pounds
Pinto beans, dried 2 cups
Diced tomatoes, canned 1 can (14.5 oz)
Onion, diced 1
Garlic powder 1 teaspoon
Chili powder 1 teaspoon
Salt and pepper To taste
Water 1 cup
Instructions:
Preparation:
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Soak beans: Rinse pinto beans and soak overnight in water. For quicker soaking, boil beans, then let sit for 1 hour before draining.
Cooking:
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Season pot roast: Generously season pot roast with salt and pepper. Optionally, sear in hot skillet for added flavor.
Combine ingredients: Drain and rinse soaked beans. Place in slow cooker. Add pot roast on top.
Add remaining ingredients: Pour diced tomatoes, diced onion, garlic powder, chili powder, and water over pot roast and beans.
Slow cook: Cover and cook on low for 8-10 hours or high for 4-6 hours, or until pot roast is tender and beans are cooked.
Serving:
Shred meat: Remove pot roast from slow cooker and shred with two forks. Return shredded meat to slow cooker and stir to combine.
Adjust seasoning: Taste and add salt and pepper as needed.
Enjoy!
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