COWBOY POT ROAST

Cowboy Pot Roast image

Provided by Tammy Raynes

Time 9h

Number Of Ingredients 11

1 1/2 tsp salt, divided
1 1/2 tsp pepper, divided
1 can(s) (14.5-ozs) petite-cut diced tomatoes, drained
1 can(s) (10-oz) diced tomatoes and green chiles, undrained
1 onion, cut into 8 wedges
1 Tbsp chili powder
1 2.5 to 3 pound eye of round roast, trimmed
2 Tbsp oil
2 can(s) (16-ozs) pinto beans, drained
2 can(s) (15-ozs) black beans, drained
picked jalapeno pepper slices (optional)

Steps:

1. Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl. Sprinkle roast 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 quart slow cooker. Pour tomato mixture over roast. Cover and cook on LOW for 8 to 10 hours or until very tender.
2. Remove roast from slow cooker, and cut into large chunks; keep warm.
3. Skim fat from juices in slow cooker. Mash 1.5 cans of 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 20 minutes more. Top each serving with jalapeno pepper slices, if desired.