2 pounds pot roast
2 cups dried uncooked pinto beans
1 can of diced tomatoes
1 onion, diced
1 teaspoon of garlic powder
1 teaspoon of chili powder
Salt and pepper to taste
1 cup of water
Instructions:
1. Place the pot roast in the slow cooker and season it with garlic powder, chili powder, and salt/pepper. Add the diced onion on top of the pot roast.
2. Add can of diced tomatoes and beans.
3. Pour in water to cover about half of the roast.
4. Cook on high for 6-8 hours or on low for 10-12 hours, until the beef is incredibly tender and easily shreds apart.
5. Once the cooking time is complete, use two forks to shred the beef into bite-sized pieces. Stir the shredded beef back into the beans and tomatoes.
Serve this Slow Cooker Pot Roast with Pinto Beans over a bed of fluffy mashed potatoes, and ladle some of the rich sauce over the top. Garnish with freshly chopped parsley if desired.
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This dish is perfect for make-ahead meals and freezes well. Simply pack in airtight containers and freeze for up to 3 months. Just thaw and reheat on the stovetop for a comforting meal whenever you need it.
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