Cowboy Pot Roast Recipe

Name: Cowboy Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons salt, divided; 1 1/2 teaspoons pepper, divided; 1 (14.5-ounce) can petite-cut diced tomatoes, drained; 1 (10-ounce) can diced tomatoes and green chiles, undrained; 1 onion, cut into 8 wedges; 1 tablespoon chili powder; 1 (2 1/2- to 3-pound) eye of round roast, trimmed; 2 tablespoons vegetable oil; 2 (16-ounce) cans pinto beans, drained; 1 (15-ounce) can black beans, drained; Pickled jalapeno pepper slices (optional)

Servings: persons

1 1/2 teaspoons salt, divided
1 1/2 teaspoons pepper, divided
1 (14.5-ounce) can petite-cut diced tomatoes, drained
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 onion, cut into 8 wedges
1 tablespoon chili powder
1 (2 1/2- to 3-pound) eye of round roast, trimmed
2 tablespoons vegetable oil
2 (16-ounce) cans pinto beans, drained
1 (15-ounce) can black beans, drained
Pickled jalapeno pepper slices (optional)

1
Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl.
2
Sprinkle roast evenly with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to a 5 1/2-quart slow cooker. Pour tomato mixture over roast. Cover and cook on HIGH 5 to 6 hours or until meat shreds easily with a fork.
3
Remove roast from slow cooker, and cut into large chunks; keep warm.
4
Skim fat from juices in slow cooker. Mash 1 1/2 cans (about 2 3/4 cups) 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. Top each serving with jalapeno pepper slices, if desired.

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 teaspoons salt, divided, 1 1/2 teaspoons pepper, divided, 1 (14.5-ounce) can petite-cut diced tomatoes, drained, 1 (10-ounce) can diced tomatoes and green chiles, undrained, and more.

Yes, Cowboy Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cowboy Pot Roast

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