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.
ADVERTISEMENT
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:
ADVERTISEMENT
Soak beans: Rinse pinto beans and soak overnight in water. For quicker soaking, boil beans, then let sit for 1 hour before draining.
Cooking:
ADVERTISEMENT
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!
How To Make Marinated Cucumber, Onion & Tomato
Chicken Bubble Biscuit Bake Casserole Recipe
Crock Pot Potato Broccoli Cheddar Soup RECIPE
The genius trick to get two orchids from one plant
Most folks have no clue. Why your rosemary plant keeps dying & the easiest hack to save it
Cheesy Hamburger Potato Casserole
Do You Have a Needle and a Walnut? My Grandmother Told Me This Secret! EASY & DELICIOUS!
Bowl in the Oven: Effortless Grease Cleaning Trick!
Free Method