Slow Cooker Pot Roast with Pinto Beans

A hearty, comforting meal that’s perfect for any day of the week, this Slow Cooker Pot Roast with Pinto Beans combines tender, flavorful beef with the rich, creamy texture of pinto beans. The slow cooker does all the work, making this dish an easy, hands-off option for busy days. With just a few simple ingredients, you can have a delicious and satisfying meal ready by dinner time.

Ingredients

• 2 pounds pot roast
• 2 cups dried uncooked pinto beans
• 1 can (14.5 ounces) diced tomatoes
• 1 onion, diced
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup water

Instructions

Preparation:

1. Soak the Beans:
   • Rinse the dried pinto beans thoroughly and place them in a bowl. Cover with water and let them soak overnight. If you’re short on time, you can use the quick soak method: cover the beans with water, bring to a boil, then let them sit for one hour before draining.

Cooking:

2. Prepare the Pot Roast:
   • Season the pot roast generously with salt and pepper. Optionally, you can sear the roast in a hot skillet with a bit of oil for 2-3 minutes on each side to enhance the flavor.
3. Combine Ingredients in the Slow Cooker:
   • Drain and rinse the soaked pinto beans and add them to the slow cooker. Place the pot roast on top of the beans.
   • Add the diced tomatoes, diced onion, garlic powder, chili powder, and 1 cup of water.
4. Slow Cook:
   • Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the pot roast is tender and the beans are fully cooked.

Serving:

5. Shred the Meat:
   • Once cooked, remove the pot roast from the slow cooker and shred the meat using two forks. Return the shredded meat to the slow cooker and stir to combine with the beans and other ingredients.
6. Adjust Seasoning:
   • Taste and adjust the seasoning with additional salt and pepper if necessary.

Cook’s Notes and Variations

• Beans: If you prefer using canned beans, substitute the dried pinto beans with 2 cans of pinto beans, drained and rinsed. Reduce the cooking time to 6-8 hours on low or 3-4 hours on high.
• Vegetables: Add more vegetables such as carrots, celery, or bell peppers for added nutrition and flavor.
• Spices: Adjust the spices to your liking. For more heat, add a teaspoon of cayenne pepper or red pepper flakes.
• Liquid: If you prefer a thicker consistency, reduce the amount of water or use beef broth instead for a richer flavor.

Keto Version

For a keto-friendly version, omit the beans and replace them with low-carb vegetables such as cauliflower florets or green beans. Ensure to check the carbohydrate content of your other ingredients, especially the diced tomatoes.

Ingredients for Keto Version:

• 2 pounds pot roast
• 1 can (14.5 ounces) diced tomatoes
• 1 onion, diced
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup water or beef broth
• 2 cups cauliflower florets or green beans

Instructions for Keto Version:

• Follow the same steps as above, substituting the beans with cauliflower or green beans.

Low-Carb Version

For a low-carb version, reduce the amount of pinto beans and increase the amount of vegetables.

Ingredients for Low-Carb Version:

• 2 pounds pot roast
• 1 cup dried uncooked pinto beans (instead of 2 cups)
• 1 can (14.5 ounces) diced tomatoes
• 1 onion, diced
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup water or beef broth
• 1 cup diced carrots
• 1 cup diced celery

Instructions for Low-Carb Version:

• Follow the same steps as above, substituting half of the beans with the additional vegetables.

Frequently Asked Questions (FAQs)

Q: Can I use a different type of meat for this recipe? A: Yes, you can substitute the pot roast with other cuts of beef such as chuck roast or brisket. You can also use pork shoulder for a different flavor.

Q: How can I make this recipe in an Instant Pot? A: To make this in an Instant Pot, follow the same preparation steps. Cook on high pressure for 60 minutes, then allow a natural release. Ensure the beans are fully cooked before serving.

Q: Can I freeze leftovers? A: Yes, you can freeze leftovers. Place them in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

Q: What can I serve with this dish? A: Serve this pot roast with a side of mashed potatoes, rice, or a green salad. Cornbread or crusty bread also pairs well.

Q: Can I add other spices or herbs? A: Absolutely! Feel free to add your favorite spices or herbs such as cumin, oregano, or rosemary to enhance the flavor.

This Slow Cooker Pot Roast with Pinto Beans is a versatile and comforting dish that’s perfect for any occasion. With its tender meat and flavorful beans, it’s a meal that’s sure to please everyone at the table. Whether you stick to the classic recipe or adapt it to suit your dietary needs, this pot roast is a delicious and easy option for a hearty dinner. Enjoy the ease of slow cooking and savor the rich, savory flavors of this delightful dish!