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Cowboy Pot Roast
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A hearty Southwestern pot roast with its own spicy bean accompaniment.
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Yield:
Prep Time:
Cook Time:
Serve: |
6 Servings
15 Minutes
6-1/2 Hours
Warm
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Ingredients: 1-1/2 tsp salt, divided
1-1/2 tsp pepper, divided
1 14.5-oz can diced tomatoes, drained
1 10-oz can diced tomatoes with green chiles, undrained
1 onion, cut into 8 wedges
1-1/2 Tbsp Urban Accents Rio Grande Chili Blend
2 Tbsp vegetable oil
1 3-lb eye of round roast, trimmed
2 16-oz cans pinto beans, drained
1 15-oz can black beans, drained
Directions: Combine 1 tsp salt, 1 tsp pepper, tomatoes, onion and Rio Grande Chili Blend in a medium bowl.
Sprinkle roast with remaining salt and pepper. In large Dutch oven, heat oil over medium-high heat and brown roast on all sides. Transfer roast to a 5-1/2 quart slow-cooker. Pour tomato mixture over roast. Cover and cook on HIGH 5 to 6 hours.
Remove roast from slow cooker, and cut into large chunks; keep warm. Skim fat from juices in slow-cooker. Mash 1-1/2 cans pinto beans; add to slow cooker, and stir until combined. Stir in black beans and remaining 1/2 can pinto beans. Add roast pieces back to slow cooker; cover and cook on HIGH an additional 20 to 25 minutes.
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