Crock Pot Roast with Pinto Beans

This Slow Cooker Pinto Beans and Beef recipe will not disappoint. I did not go the chili route when seasoning this, I did a mild seasoning just to bring out the flavor of the beans and beef. I love homemade pinto beans, especially if they are creamy. When cooking pinto beans on the stove-top they end up being creamy, because of the stirring that the stove-top beans require. To get this creamy effect in the slow cooker I take out a cup or more of beans after they are done cooking and put them in a bowl, I mash them up, then stir them back into the rest of the beans, problem solved!

If you plan on making these beans be sure to read that the pinto beans need to be soaked overnight, doing this will help the beans get nice and tender during the cooking the next day. If you forget to soak, it would be best to do a quick soak method before adding the beans to the slow cooker, you can see how to do that.

Ingredients:

Roast

2 lb. Pot Roast
2 Cups dry raw pinto beans
1 can of Rotel or diced tomatoes
1 onion diced

cumin (a dash or two)
1 tsp garlic powder
1 tsp chili powder
1 cup of water

Burritos
large tortillas
shredded cheese
salsa
sour cream

Directions:

In a crock-pot put 2 cups of raw pinto beans on the bottom, mix in a can of Rotel, then season beans with cumin, garlic powder, a little chili powder, and minced onion. Place roast on top and season the roast again the same way. Add water to cover beans and about have of the roast. (May need to add water as cooking) turn crock to high and cook until roast falls apart and beans are done. About 4 hours on high. I then switch to warm/low so all spices can simmer!! Shred roast apart and fill in a tortilla with some beans. Add fillings as desired and serve warm. Great with rice on the side. Great the next day even for breakfast with a fried egg on top and a little salsa with a tortilla to soak up the juices. Enjoy.

Credit to:fortheloveofcooking-vanessa.blogspot