Whenever I make this dish, I can never get enough
What You Need: Two Pounds of Pot Roast
2 cups of pinto beans, uncooked and dried
Canned chopped tomatoes, one can
1 chopped onion
Garlic powder, measuring 1 teaspoon
1-teaspoon chili powder
Toss with salt and pepper.
1:1 liquid (water)
Instructions:
1. Season the pot roast with salt, pepper, chili powder, and garlic powder before placing it in the slow cooker. Sprinkle the chopped onion over the pot roast.
2. Combine the beans and chopped tomatoes from the can.
Third, add enough water to halfway submerge the roast.
4. Let the beef simmer for 6-8 hours on high or 10-12 hours on low, or until it reaches a very soft consistency and readily falls apart when shredded.
5. After the meat has cooked for the specified amount of time, shred it into bite-sized pieces using two forks. Return the shredded meat to the bean and tomato mixture and stir.
Pile on the mashed potatoes and top with the slow cooker pot roast and pinto beans. Drizzle some of the thick sauce on top. If desired, garnish with chopped parsley that has been just picked.
You may cook this recipe ahead of time and store it in the freezer for later. Freeze for up to three months after packing in sealed containers. When you need a warm supper, all you have to do is defrost it in the oven.
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