 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Browning the meat before slow cooking enhances both the appearance and flavor of the meat. Serves 6 Ingredients:
1 1/2 teaspoons salt, divided |
1 1/2 teaspoons pepper, divided |
1 (14.5-ounce) can petite-cut diced tomatoes, drained |
1 (10-ounce) can diced tomatoes and green chiles, undrained |
1 onion, cut into 8 wedges |
1 tablespoon chili powder |
1 (2 1/2-3 pound) eye of round roast, trimmed |
2 tablespoons vegetable oil |
2 (16-ounce) cans pinto beans, drained |
1 (15-ounce) can black beans, drained |
pickled jalapeño pepper slices (optional) |
Directions:
1. Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl.
2. 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.
3. Remove roast from slow cooker, 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, 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.
|
|