Directions:
- Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl.
- Sprinkle roast evenly 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 1/2-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 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. Add roast pieces back to slow cooker; cover and cook on HIGH an additional 20 to 25 minutes. Top each serving with jalapeño pepper slices, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2833.97 Kcal (11865 kJ) | ||
| Calories from fat | 1365.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 151.75g | 233% | |
|---|---|---|---|
| Cholesterol | 952.56mg | 318% | |
| Sodium | 4542.2mg | 189% | |
| Potassium | 5551.22mg | 118% | |
| Total Carbs | 47.01g | 16% | |
| Sugars | 7.55g | 30% | |
| Dietary Fiber | 14.37g | 57% | |
| Protein | 312.63g | 625% | |
| Vitamin C | 13.5mg | 22% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 30.9mg | 172% | |
| Calcium | 364.6mg | 36% | |
| Amount Per 100 g | |||
| Calories | 170.7 Kcal (715 kJ) | ||
| Calories from fat | 82.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.14g | 233% | |
|---|---|---|---|
| Cholesterol | 57.38mg | 318% | |
| Sodium | 273.59mg | 189% | |
| Potassium | 334.37mg | 118% | |
| Total Carbs | 2.83g | 16% | |
| Sugars | 0.45g | 30% | |
| Dietary Fiber | 0.87g | 57% | |
| Protein | 18.83g | 625% | |
| Vitamin C | 0.8mg | 22% | |
| Iron | 1.9mg | 172% | |
| Calcium | 22mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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