I love zesty Ro-Tel tomatoes! I use them in everything from cheese dip, spaghetti sauce, and this Mexican Pot Roast with beans. My family enjoys their foods super-extra spicy – we’re talking, 4-alarm hot and hotter! I however can tolerate some heat in our foods but nothing like that. Love making this meal because it’s the entire dinner in one. You have the roast that is moist and spicy, and the beans that are so flavorful. Pair it with some tortillas and a salad and you will have a meal that taste like you spent all day cooking it, but really your crock pot did all the hard work. Best part is no one needs to know but you.
Leftovers are super useful as the next day you can have shredded beef tacos or burritos and with those delicious beans to complement as well the next night too.
2 to 2 1/2 pound boneless beef chuck roast, excess fat removed
2 cups dry pinto beans or canary (Peruvian) beans, uncooked (rinsed and drained)
1 (10-ounce) can Rotel tomatoes with green chilies, undrained (I used Original)
52 oz beef broth
1 small onion, chopped (about 2/3 cup)
1 tbsp ground cumin
1 tbsp garlic powder
1 1/2 tbsp garlic salt
2 tbsp chili powder
2 teaspoon beef bouillon granules
Salt and black pepper, optional
Spicy Dano’s to taste
1. Pour the rinsed and drained beans in the bottom of the crock pot. Set aside.
2. In a small mixing bowl, stir together the undrained Rotel tomatoes, chopped onion, and all the seasonings (including the bouillon granules). Pour mixture over the beans and give it a little stir.
3. Lay the roast on top and season the surface with a little garlic salt, salt, and black pepper. Add enough beef broth to cover beans and about 3/4 of the roast. (May need additional water during cooking.)
4. Place the cover on the crock pot and cook on low setting for 7-8 hours, or until roast falls apart and the beans are tender, adding more water as needed. Taste and adjust seasonings to your taste.
One thought on “Crock Pot Mexican Roast & Beans”