Pot Roast with Pinto Beans

Picture this: it’s a chilly evening, and the aroma of a hearty, comforting meal permeates your home. As you enter the kitchen, you’re greeted by the sight of a tender pot roast simmering in a slow cooker, surrounded by plump pinto beans. This enticing scene is not just an imagined one; it is a reality waiting for you to create. Trust me when I say you’ll want to save and make this Slow Cooker Pot Roast with Pinto Beans recipe, as it’s a dish that will warm your heart and please your taste buds.

L Last year, during a particularly stressful time in my life, I found solace in cooking comforting meals. One evening, feeling tired and worn-out, I decided to try this Slow Cooker Pot Roast with Pinto Beans recipe. As the hours passed, the aroma gradually filled my apartment, enveloping me in its comforting embrace. When it was time to eat, I took my first bite, and it was like a warm hug from an old friend. The tender beef, the creamy pinto beans, and the rich flavors of the herbs and spices transported me to a place of comfort and contentment. This dish became my go-to recipe whenever I needed a little self-care, and I have no doubt it will do the same for you.


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


1. Place the pot roast in the slow cooker and season it with garlic powder, chili powder, and salt/pepper. Add the diced onion on top of the pot roast.

2. Add can of diced tomatoes and beans.

3. Pour in water to cover about half of the roast.

4. Cook on high for 6-8 hours or on low for 10-12 hours, until the beef is incredibly tender and easily shreds apart.

5. Once the cooking time is complete, use two forks to shred the beef into bite-sized pieces. Stir the shredded beef back into the beans and tomatoes.

Serve this Slow Cooker Pot Roast with Pinto Beans over a bed of fluffy mashed potatoes, and ladle some of the rich sauce over the top. Garnish with freshly chopped parsley if desired.

This dish is perfect for make-ahead meals and freezes well. Simply pack in airtight containers and freeze for up to 3 months. Just thaw and reheat on the stovetop for a comforting meal whenever you need it.

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