Shelly's Recipe

COWBOY POT ROAST - Crock Pot

Category: Roasts/Tenderloin - Beef

1 1/2 tsp salt, divided
1 1/2 tsp pepper, divided
1 (14.5-oz) can petite-cut diced tomatoes, drained
1 (10-oz) can diced tomatoes and green chilies, undrained
1 onion, cut into 8 wedges
1 tbsp chili powder
1 (2 1/2- to 3- lb ) eye of round roast, trimmed
2 tbsp vegetable oil
2 (16-oz) cans pinto beans, drained
1 (15-oz) can black beans, drained
Pickled jalapeno pepper slices (optional)

Combine 1 tsp salt, 1 tsp pepper, and next 4 ingredients in a medium bowl. Sprinkle roast evenly with remaining 1/2 tsp salt and 1/2 tsp 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 crock pot. 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 crock pot, and cut into large chunks; keep warm.

Skim fat from juices in crock pot. Mash 1 1/2 cans (about 2 3/4 cups) pinto beans; add to crock pot, and stir until combined. Stir in black beans and remaining 1/2 can pinto beans. Add roast pieces back to crock pot; cover and cook on HIGH an additional 20 to 25 minutes. Top each serving with jalapeno pepper slices, if desired. Serves 6