Pot Roast Cowboy Style (with beans and jalapeno)

By á-47

Ingredients

• 1 1/2 tea. salt, divided
• 1 1/2 tea. pepper, divided
• 1 (14.5 oz.) can petite-cut diced tomatoes, drained
• 1 (10 oz) can diced tomatoes and green chiles, undrained
• 1 onion, cut into 8 wedges
• 1 Tbsp. chili powder
• 1 (2 1/2 to 3 lb) eye-of-round roast, trimmed
• 2 Tbsp. oil
• 2 (16 oz) cans pinto beans, drained
• 1 (156 oz) can black beans, drained
• Jalapeno slices to garnish

Preparation

Step 1

Combined 1 tea. salt, 1 tea. pepper, and next 4 ingredients in a medium bowl. Sprinkle roast with remaining 1/2 tea. salt and 1/2 tea. pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to a 5 qt. slow cooker. Pour tomato mixture over roast. Dover and cook on LOW 8 to 10 hours or until very tender.

Remove roast from slow cooker; cut into large chinks. Keep warm.

Skim fat from juices in slow cooker. Mash 1 1/2 cans (about 2 3/4 cups) pinto beans; add to slow cooker, and stir until combined. Stir in black beans and remaining 1/2 can pinto beans. Return roast pie3ces to slow cooker; cover and cook on HIGH 20 minutes.

Top each serving with slices of jalapeno