Slow Cooker Pot Roast With Pinto Beans Recipes

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BEEF ROAST WITH PINTO BEANS



Beef Roast With Pinto Beans image

Make and share this Beef Roast With Pinto Beans recipe from Food.com.

Provided by That girl Mel

Categories     Mexican

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2 lbs roast
2 cups dried pinto beans
1 (10 ounce) can rotel
1 (7 ounce) can green chili peppers
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 medium onion, minced
1 teaspoon Mexican oregano
water or beef broth, to cover
flour tortilla, for serving

Steps:

  • Place pinto beans in bottom of crock pot.
  • Add rotel, green chile, spices and onion and mix.
  • Place roast on top. Add water or beef broth to cover beans completely and about half of the roast. You may need to add more liquid during cooking so check periodically. Cook on high for 6 hours or until roast starts to fall apart and beans are done.
  • Add salt and pepper to taste, then gently pull apart roast to desired size and serve like soup with warm flour tortillas.
  • Do NOT add the salt before the beans are fully cooked or your beans will not get tender!

CROCK POT MEXICAN ROAST & PINTO BEANS RECIPE - (3.8/5)



Crock Pot Mexican Roast & Pinto Beans Recipe - (3.8/5) image

Provided by msippigrl

Number Of Ingredients 11

2 to 2 1/2 pound boneless beef chuck roast, excess fat removed
2 cups dry pinto beans, uncooked (rinsed and drained)
1 (10-ounce) can Rotel tomatoes with green chilies, undrained (I used Original)
1 small onion, chopped (about 2/3 cup)
1/8 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon garlic salt
1 teaspoon chili powder
1/2 teaspoon beef bouillon granules
Salt and black pepper, optional
Water, as needed

Steps:

  • Pour the rinsed and drained beans in the bottom of a 6-qt. crock pot. Set aside. In a small mixing bowl, stir together the undrained Rotel tomatoes, chopped onion, and all the seasonings (including the bouillon granules). Pour mixture over the beans and give it a little stir. Lay the roast on top and season the surface with a little garlic salt, salt, and black pepper. Add enough water to cover beans and about half of the roast. (May need additional water during cooking.) Place the cover on the crock pot and cook on HIGH setting for 4 - 5 hours, or until roast falls apart and the beans are tender, adding more water as needed. Taste and adjust seasonings to your taste. Serve with plain tortilla chips or cornbread. Can be garnished with sour cream, salsa, etc., if desired. I served with a side of corn.

CROCK POT ROAST AND BEANS



Crock Pot Roast and Beans image

Sounds kinda funky, but it's really good! My mom found this recipe somewhere and shared it with me.

Provided by Traci Coleman

Categories     Roasts

Time 8h10m

Number Of Ingredients 7

roast (mom recommends arm roast, but use whatever you prefer)
1 onion, chopped
1 can chopped green chilies
1 can ro-tel tomatoes with chilies
1 small can tomato sauce
2 c pinto beans, dry (or one small bag)
salt, pepper and seasonings of preference

Steps:

  • 1. Put roast in slow cooker. Dump all ingredients on top of roast. f(Be sure to sort beans and remove any rocks, etc.) Cover with water - water should come to just below the top of slow cooker because beans will absorb most of it.
  • 2. Note from my mom: I put this on in the morning before going to work and they're done when I get home
  • 3. Another note from my mom: I serve mine with cornbread, but this would be good rolled in flour tortillas.
  • 4. Note from me: This turns out a little like a bean and beef soup. Once it was finished cooking, I shredded the roast and poured the beans with juice over it and served it with crusty bread.

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