Cowboy Pot Roast

Name: Cowboy Pot Roast
Prep time: 6 h 45 min
Cook time: 6 h 45 min
Total time: 6 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 425 grams black beans, drained; 907 grams pinto beans, drained; 283 grams diced tomatoes and green chiles, undrained; 411 grams petite-cut diced tomatoes, drained; 1 Tbsp chili powder; 1 kilograms eye of round roast, trimmed; 1 onion, cut into 8 wedges; 2 teaspoons pepper, divided; 2 teaspoons salt, divided; 2 Tbsps vegetable oil

Cowboy Pot Roast is From preparation to the plate, this recipe takes about 6 hours and 45 minutes. Head to the store and pick up pepper, onion, chili powder, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

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

Ingredients you will need

Pepper

Salt

Equipment you will use

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.

Ingredients you will need

Pepper

Salt

Cooking Oil

Equipment you will use

Dutch Oven

Transfer roast to a 5 1/2-quart slow cooker.

Equipment you will use

Slow Cooker

Pour tomato mixture over roast. Cover and cook on HIGH 5 to 6 hours or until meat shreds easily with a fork.

Ingredients you will need

Tomato

Meat

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

Equipment you will use

Slow Cooker

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.

Ingredients you will need

Black Beans