CROCKPOT BEEF & BEANS

For pot roast, chuck roast, arm roast or brisket

Prep Time: 20 minutes | Cook Time: 4-8 hours

Serve with tortillas or cornbread

 

Ingredients

 

  • 2 cups raw pinto beans (soaked overnight)

  • 3 to 4 lb pot roast, chuck roast, arm roast or brisket

  • 2 cans Rotel tomatoes with green chiles

  • 1 - 4oz can green chiles, or fresh chopped

  • 2-3 garlic cloves chopped

  • beef broth and water

  • 1 TSP cumin

  • 1 TSP chili powder

  • 1 TSP minced onion

  • pepper to taste

  • cilantro (optional)

 

Instructions

 

  1. Drain and rinse pinto beans, and place on the bottom of your crock-pot.  

  2. Add roast, Rotel, chiles and spices. Cover with water/beef broth. 

  3. Cook until beans are soft.

  4. Cook on high for 4 hours, or cook all day on low. Adjust spices to taste and add cilantro upon serving. 

 
 
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