Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 1

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

Sabrina Dana, North Richland Hills, Texas
Recipe by Southern Living February 2005

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Recipe Summary

prep:
15 mins
cook:
6 hrs 30 mins
total:
6 hrs 45 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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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