Whenever I make this dish, I can never get enough

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

  1. 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

  1. Season pot roast: Generously season pot roast with salt and pepper. Optionally, sear in hot skillet for added flavor.
  2. Combine ingredients: Drain and rinse soaked beans. Place in slow cooker. Add pot roast on top.
  3. Add remaining ingredients: Pour diced tomatoes, diced onion, garlic powder, chili powder, and water over pot roast and beans.
  4. 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:

  1. Shred meat: Remove pot roast from slow cooker and shred with two forks. Return shredded meat to slow cooker and stir to combine.
  2. Adjust seasoning: Taste and add salt and pepper as needed.

Enjoy!

Related Articles

Back to top button