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Cowboy Pot Roast

Browning the meat before slow-cooking it enhances both the appearance and flavor.
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Ingredients

Makes 6 servings

Prep: 15 min.; Cook: 6 hrs., 30 min.

  • 1½ teaspoons salt divided
  • 1½ teaspoons black pepper divided
  • 1 14.5-ounce can petite-cut diced tomatoes, drained
  • 1 10-ounce can diced tomatoes and green chiles, undrained
  • 1 onion cut into 8 wedges
  • 1 tablespoon chili powder
  • 1 2½- to 3-pound eye-of-round roast, trimmed
  • 2 tablespoons vegetable oil
  • 2 16-ounce cans pinto beans, drained
  • 1 15-ounce can black beans, drained
  • Pickled jalapeño pepper slices optional

Instructions

  • Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl.
  • Sprinkle roast evenly with remaining ½ teaspoon salt and ½ teaspoon pepper.
  • Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat.
  • Transfer roast to a 5½-quart slow cooker.
  • Pour tomato mixture over roast.
  • Cover and cook on HIGH 5 to 6 hours or until meat shreds easily with a fork.
  • Remove roast from slow cooker, and cut into large chunks; keep meat warm.
  • Skim fat from juices in slow cooker.
  • Mash 1½ cans (about 2¾ cups) pinto beans; add to slow cooker, and stir until combined.
  • Stir in black beans and remaining ½ can pinto beans.
  • Add meat back to slow cooker; cover and cook on HIGH an additional 20 to 25 minutes.

Notes & Wine Advice

Serve with jalapeño pepper slices, if desired.
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Course; Beef