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Cowboy Pot Roast
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Brief Description
A southwest version of slow cooked pot roast.
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Main Ingredient
Roast
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Category: Beef
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 390 min(s)
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Recipe Type: Public
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Source:
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Tags:
Kid-Friendly Slow Cooker Dairy-Free Crockpot Make-Ahead Large groups
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Notes:
Browning the meat before slow cooking enhances both the appearance and flavor of the meat.
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Posted By: mweeber
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Posted On: Jun 22, 2012
Number of Servings:
Ingredients:
- 1 1/2 teaspoons - salt divided
- 1 1/2 teaspoons - pepper divided
- 1 cans - petite-cut diced tomatoes drained, 14.5 oz.
- 1 cans - diced tomatoes & green chiles undrained, 10 oz.
- 1 - onion cut into 8 wedges
- 1 tablespoons - chili powder
- 3 pounds - eye of round roast trimmed
- 2 tablespoons - vegetable oil
- 2 cans - pinto beans drained, 16 oz.
- 1 cans - black beans drained, 15 oz.
- - pickled jalapeno pepper slices optional
Directions:
Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl.
Sprinkle roast evenly with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to a 5-1/2 quart slow cooker. Pour tomato mixture over roast.
Cover and cook on high for 5-6 hours or until meat shreads easily with a fork.
Remove roast from slow cooker and cut into large chunks; keep warm.
Skim fat from juices in slow cooker. Mash 1-1/2 cans (about 2-3/4 cups) pinto beans; add to slow cooker, and stir until combined. Stir in black beans and remaining 1/2 can pinto beans. Add roast pieces back to slow cooker; cover and cook on HIGH an additional 20 to 25 minutes. Top each serving with jalapeño pepper slices, if desired.
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