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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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PREP: 15 MINUTES; COOK: 6 HRS., 30 MINUTES This recipe is fast and easy-your family will love it. I found it in SOUTHERN LIVING. You can probably substitute your favorite beans as well at the tomatoes. Green chilies are not manditory but it certainly adds a touch of spice. It's a very nice one-dish meal. Ingredients:
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) |
Directions:
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.
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