Slow Cooker Pot Roast with Pinto Beans

Instructions:

1. Prep the Roast: Place the pot roast in the slow cooker. Season evenly with garlic powder, chili powder, salt, and pepper. Scatter diced onions over the top.

2. Add Beans & Tomatoes: Pour the diced tomatoes (with juices) and dried pinto beans around the roast.

3. Add Liquid: Pour water or broth into the slow cooker until it reaches about halfway up the roast (add more if needed).

4. Cook Low & Slow:

   • High setting: 6–8 hours

   • Low setting: 10–12 hours
     The roast is done when it shreds easily with a fork and the beans are tender.

5. Shred & Serve: Use two forks to shred the beef directly in the slow cooker. Stir to combine with the beans and tomatoes. Taste and adjust seasoning if needed.

Serving Suggestions:

• Classic: Serve over mashed potatoes, rice, or buttered noodles. Ladle extra sauce on top.

• Garnish: Fresh parsley, grated cheese, or a dollop of sour cream.

• Make it a Bowl: Add cornbread, steamed greens, or pickled jalapeños on the side.

Meal Prep Tips:

• Fridge: Stores in an airtight container for up to 4 days.

• Freezer: Portion and freeze for up to 3 months. Reheat gently on the stovetop with a splash of water or broth.