Cowboy Pot Roast
Browning the meat before slow-cooking it enhances both the appearance and flavor.
Ingrediënten
Makes 6 servings
Prep: 15 min.; Cook: 6 hrs., 30 min.
- 1½ teaspoons salt divided
- 1½ teaspoons black 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 2½- 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 jalapeño pepper slices optional
Instructies
- Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl.
- Sprinkle roast evenly with remaining ½ teaspoon salt and ½ teaspoon pepper.
- Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat.
- Transfer roast to a 5½-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.
- Remove roast from slow cooker, and cut into large chunks; keep meat warm.
- Skim fat from juices in slow cooker.
- Mash 1½ cans (about 2¾ cups) pinto beans; add to slow cooker, and stir until combined.
- Stir in black beans and remaining ½ can pinto beans.
- Add meat back to slow cooker; cover and cook on HIGH an additional 20 to 25 minutes.
Notes / Tips / Wine Advice:
Serve with jalapeño pepper slices, if desired.
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