Texas Pot Roast

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 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)

Recipe

• 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.