Southwest Pot Roast With Pinto Beans Recipes

SLOW COOKER POT ROAST WITH PINTO BEANS

Steps:

• Heat olive oil in a large skillet over medium heat and cook onion until softened.
• Rub the roast generously with seasonings and brown on all sides in the skillet.
• Add beef broth or water and bring to a simmer.
• Transfer the roast, onions, and broth to the slow cooker; cover and cook on low for 6 hours.
• Drain off liquids and add the beans and barbecue sauce; cover and cook for about 2 hours longer, or until the beef is tender.

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

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.

PORK AND PINTO BEANS

Steps:

• Sort beans and rinse with cold water. Soak beans according to the package directions., Drain and rinse beans, discarding liquid. Place roast in a 5-qt. slow cooker. In a bowl, combine the beans, tomatoes, carrots, celery, water, chiles, chili powder, garlic, cumin, oregano and pepper. Pour over roast. Cover and cook on high 3 hours. Reduce heat to low; cook until beans are tender, 5 hours longer., Remove meat, shred with 2 forks and return to slow cooker. With a slotted spoon, serve meat mixture over corn chips or in tortillas with toppings as desired.

SOUTHWESTERN CROCK POT POT ROAST

Steps:

• Mix chili powder, onion flakes, cumin, paprika, cayenne pepper, salt, pepper and garlic together in a small bowl.
• Rub seasonings on roast on all sides.
• Places roast in crock pot.
• Sprinkle remaining seasoning on top of roast.
• Place uncooked beans around the roast.
• Pour chiles, tomatoes, soup and water over roast.
• (Do not add any more water; beans will cook in roast's own juices.)
• Cook on low for 8 to 9 hours until roast shreds easily.
• Finish shredding roast and stir to blend roast and beans.
• Serve in a bowl along with cornbread or in warm tortillas garnished with grated cheddar cheese, sour cream, guacamole and sliced jalapeños.

SOUTHWESTERN PINTO BEANS

Steps:

• Heat 4 cups water and the beans to boiling in 2-quart saucepan; reduce heat to low. Cover and simmer 2 hours.
• Drain beans. Mix beans, 1 cup water and the remaining ingredients except salt and tomato paste in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 10 to 12 hours or until beans are tender.
• Stir in salt and tomato paste. Cover and cook on low heat setting 15 to 30 minutes or until thoroughly heated. If bean mixture becomes too thick, stir in up to 1/4 cup hot water, 1 tablespoon at a time, until desired consistency.