Slow Cooker Pot Roast with Pinto Beans

 

A comforting, hearty meal that fills your home with warmth and your belly with satisfaction. Tender beef, creamy pinto beans, and rich spices meld together for the ultimate cozy dish.

Ingredients:

• 2 lbs (about 1 kg) pot roast (chuck or brisket work well)

• 2 cups dried pinto beans, rinsed and drained

• 1 can (14 oz/400g) diced tomatoes, with juices

• 1 large onion, diced

• 1 tsp garlic powder

• 1 tsp chili powder

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 cup water or beef broth (for extra richness)
  

  Instructions:

  1. Prep the Roast: Place the pot roast in the slow cooker. Season evenly with garlic powder, chili powder, salt, and pepper. Scatter diced onions over the top.

  2. Add Beans & Tomatoes: Pour the diced tomatoes (with juices) and dried pinto beans around the roast.

  3. Add Liquid: Pour water or broth into the slow cooker until it reaches about halfway up the roast (add more if needed).

  4. Cook Low & Slow:

     • High setting: 6–8 hours

     • Low setting: 10–12 hours
       The roast is done when it shreds easily with a fork and the beans are tender.

  5. Shred & Serve: Use two forks to shred the beef directly in the slow cooker. Stir to combine with the beans and tomatoes. Taste and adjust seasoning if needed.

  Serving Suggestions:

  • Classic: Serve over mashed potatoes, rice, or buttered noodles. Ladle extra sauce on top.

  • Garnish: Fresh parsley, grated cheese, or a dollop of sour cream.

  • Make it a Bowl: Add cornbread, steamed greens, or pickled jalapeños on the side.

  Meal Prep Tips:

  • Fridge: Stores in an airtight container for up to 4 days.

  • Freezer: Portion and freeze for up to 3 months. Reheat gently on the stovetop with a splash of water or broth.