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 | 1264.51 Kcal (5294 kJ) | ||
| Calories from fat | 630.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 70.1g | 108% | |
|---|---|---|---|
| Cholesterol | 317.52mg | 106% | |
| Sodium | 4043.24mg | 168% | |
| Potassium | 2521.17mg | 54% | |
| Total Carbs | 47.01g | 16% | |
| Sugars | 7.55g | 30% | |
| Dietary Fiber | 14.37g | 57% | |
| Protein | 113.05g | 226% | |
| Vitamin C | 13.5mg | 22% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 12.8mg | 71% | |
| Calcium | 219.4mg | 22% | |
| Amount Per 100 g | |||
| Calories | 167.93 Kcal (703 kJ) | ||
| Calories from fat | 83.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.31g | 108% | |
|---|---|---|---|
| Cholesterol | 42.17mg | 106% | |
| Sodium | 536.95mg | 168% | |
| Potassium | 334.82mg | 54% | |
| Total Carbs | 6.24g | 16% | |
| Sugars | 1g | 30% | |
| Dietary Fiber | 1.91g | 57% | |
| Protein | 15.01g | 226% | |
| Vitamin C | 1.8mg | 22% | |
| Iron | 1.7mg | 71% | |
| Calcium | 29.1mg | 22% | |
* 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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