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.

Ingredients:

Instructions:

Preparation:

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:

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!