Prep Time
15 Mins
Cook Time
6 Hours 30 Mins
Makes 6 servings

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

How to Make It

Step 1

Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl.

Step 2

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 5 to 6 hours or until meat shreds easily with a fork.

Step 3

Remove roast from slow cooker, and cut into large chunks; keep warm.

Step 4

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.

Ratings & Reviews

po511buffy's Review

February 11, 2013

AlisaMason's Review

January 29, 2013

tdrisc12's Review

December 04, 2012

MegLee's Review

May 30, 2009
This was a very solid dish. I made it for some friends, and most of them liked it a lot. My fiancee thought that the bean addition was a little bit too much - he preferred just a plainer pot roast. Very good though! I found it freezes and reheats very well too.