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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Cowboy Pot Roast Recipe

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This recipe for Cowboy Pot Roast is from Keepers, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 tsp salt, divided
1 1/2 tsp pepper, divided
1 (14.5 oz) can petite-cut diced tomatoes, drained
1 (10 oz) can Rotel
1 onion, cut in wedges
1 Tbs chili powder
1 (2 1/2 to 3 lb) eye of round roast, trimmed
2 Tbs vegetable oil
2 (16 oz) cans pinto beans, drained
1 (15 oz) can black beans, drained
Pickled jalapeno pepper slices (optional)
Directions:
Directions:
Combine 1 tsp salt, 1 tsp pepper, and next 4 ingredients in a medium bowl.

Sprinkle roast evenly with remaining salt and 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 5-6 hours or until meat shreds easily with a fork.

Remove roast from slow cooker and cut in large chunks, keep warm.

Mash 1 1/2 cans pinto beans; add to slow cooker and stir until combined. Stir in black beans and remaining pinto beans. Add jalapeno and simmer until warm.
Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
Serve with creamy-stile coleslaw and cornbread on a cold day.

 

 

 

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