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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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 jalapeƱo pepper slices, if desired.

    Brief Description

    A southwest version of slow cooked pot roast.

    Main Ingredient:


    Category:  Beef

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 6 hour(s) 30 min


    Browning the meat before slow cooking enhances both the appearance and flavor of the meat.


    Southern Living

    Posted By:


    Posted On:

    June 22, 2012

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