Texas Pot Roast Recipe

Name: Texas 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 black pepper, divided; 1 (14 1/2 ounce) can diced tomatoes, drained; 1 (10 ounce) can diced tomatoes with mild green chilies, undrained; 1 large sweet onion, cut into several pieces; 1 tablespoon chili powder; 1 (2 1/2 lb) roast beef, trimmed (eye-of-round is great); 2 tablespoons olive oil or 2 tablespoons vegetable oil; 2 (16 ounce) cans pinto beans, drained; 1 (15 ounce) can black beans, drained; pickled jalapeno pepper, sliced (optional)

Servings: persons

1 1/2 teaspoons salt, divided
1 1/2 teaspoons black pepper, divided
1 (14 1/2 ounce) can diced tomatoes, drained
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 large sweet onion, cut into several pieces
1 tablespoon chili powder
1 (2 1/2 lb) roast beef, trimmed (eye-of-round is great)
2 tablespoons olive oil or 2 tablespoons vegetable oil
2 (16 ounce) cans pinto beans, drained
1 (15 ounce) can black beans, drained
pickled jalapeno pepper, sliced (optional)

1
COMBINE: 1 teaspoon salt, 1 teaspoon black pepper, both cans of tomatoes , onion and 1 tablespoon chili powder in a medium bowl.
2
SPRINKLE roast with 1/2 teaspoon salt and 1/2 teaspoon black pepper and brown on all sides in a large Dutch oven over medium-high heat. Place roast in a 5-1/2 quart slow cooker and pour tomato mixture over it. Cover and cook on HIGH for 5 to 6 hours or until meat shreds easily.
3
REMOVE roast 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. Stir in black beans and remaining 1/2 can pinto beans. Add roast beef chunks into slow cooker and cook on HIGH for about 20 minutes. Place a jalapeno pepper slice on each serving, if desired.

245

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 black pepper, divided, 1 (14 1/2 ounce) can diced tomatoes, drained, 1 (10 ounce) can diced tomatoes with mild green chilies, undrained, and more.

Yes, Texas 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.

Texas Pot Roast

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