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Recipe Detail

Cowboy Pot Roast

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Number of Servings:

Ingredients:

  1. 1 1/2 teaspoons - salt divided
  2. 1 1/2 teaspoons - pepper divided
  3. 1 cans - petite-cut diced tomatoes drained, 14.5 oz.
  4. 1 cans - diced tomatoes & green chiles undrained, 10 oz.
  5. 1 - onion cut into 8 wedges
  6. 1 tablespoons - chili powder
  7. 3 pounds - eye of round roast trimmed
  8. 2 tablespoons - vegetable oil
  9. 2 cans - pinto beans drained, 16 oz.
  10. 1 cans - black beans drained, 15 oz.
  11. - 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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