ADVERTISEMENT
Prepare the Pot Roast: Start by placing the pot roast in the bottom of your slow cooker. This cut of beef is ideal for slow cooking, as it becomes tender and falls apart easily after long, low-temperature cooking. Season the pot roast generously with garlic powder, chili powder, salt, and pepper to infuse it with flavor. Scatter the diced onion over the top of the roast to add a layer of sweetness as it cooks.
Add the Tomatoes and Beans: Pour the can of diced tomatoes (including their juice) and the dried pinto beans over the seasoned pot roast. The beans will cook slowly alongside the beef, soaking up all the delicious flavors of the broth and spices as they become tender.
Add Water: Pour in 1 cup of water, which will help create a flavorful broth as the roast cooks. The water should come about halfway up the side of the roast. If you prefer more liquid, feel free to add a little extra water or beef broth to the slow cooker.
Cook the Pot Roast: Set your slow cooker to high for 6-8 hours or low for 10-12 hours. The longer you cook the roast on low, the more tender and flavorful it will become. As it cooks, the beef will break down and the pinto beans will soften, absorbing the rich juices from the roast.
Shred the Beef: Once the cooking time is complete and the pot roast is fork-tender, remove the roast from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded beef to the slow cooker and stir it into the beans and tomatoes, allowing all the flavors to meld together.
Serve and Enjoy: Serve this savory pot roast with pinto beans over a bed of fluffy mashed potatoes, rice, or even alongside warm tortillas. Ladle some of the rich, flavorful sauce over the top, and garnish with freshly chopped parsley if desired. This hearty meal is sure to warm you up on a chilly day!
Tips and Conclusion
ADVERTISEMENT
ADVERTISEMENT
