The slow cooker pot roast with pinto beans is a hearty and flavorful dish that combines tender pot roast with seasoned pinto beans cooked to perfection in a crock-pot. The roast is seasoned with cumin, garlic powder, and chili powder, while the beans are flavored with Rotel or diced tomatoes, onions, and spices. Once cooked, the roast is shredded and served with the beans in warm tortillas, topped with cheese, salsa, and sour cream. It’s a versatile meal that can be enjoyed with rice on the side or even as leftovers for breakfast with a fried egg and salsa.
Slow Cooker Pot Roast with Pinto Beans
Ingredients:
Roast:
– 2 lb. Pot Roast
– 2 cups dry raw pinto beans
– 1 can of Rotel or diced tomatoes
– 1 onion, diced
– Dash of cumin
– 1 tsp garlic powder
– 1 tsp chili powder
– 1 cup water
Burritos:
– Large tortillas
– Shredded cheese
– Salsa
– Sour cream
Directions:
1. In a crock-pot, layer 2 cups of raw pinto beans at the bottom, mix in a can of Rotel, then season beans with cumin, garlic powder, a little chili powder, and minced onion.
2. Place the roast on top and season it again with the same spices.
3. Add water to cover the beans and about half of the roast. You may need to add water as it cooks.
4. Set the crock-pot to high and cook until the roast falls apart and the beans are done, about 4 hours on high.
5. Switch to warm/low to let all the spices simmer.
6. Shred the roast apart and fill tortillas with some beans. Add fillings as desired and serve warm. It’s great with rice on the side.
7. Enjoy the leftovers the next day, even for breakfast with a fried egg on top, a little salsa, and a tortilla to soak up the juices.
