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:
| 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:
- Soak beans: Rinse pinto beans and soak overnight in water. For quicker soaking, boil beans, then let sit for 1 hour before draining.
Cooking:
- 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!
