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Wednesday, October 21, 2015

{Slow Cooker} Cowboy Pot Roast

{Slow Cooker} Cowboy Pot Roast recipe - pot roast slow cooked with pinto beans, Rotel tomatoes, black beans and chili powder. SO good! Serve over rice and top with pickled jalapeños. Also makes a great freezer meal!

This is called Cowboy Pot Roast because it has some Texas flare to it. Pot roast slow cooked with pinto beans, Rotel tomatoes, black beans and chili powder. It was awesome! It ended up tasting like a super chunky chili. We served it over rice and topped it with some sliced pickled jalapeños. SO good!! It goes great with the Bacon Cornbread I shared last week.

This makes a great freezer meal. Throw everything in a ziplock bag and freeze it for later. When you are ready to make it, take the bag out of the freezer, put the contents in the slow cooker and let it do its thing. SO easy! I love quick and easy freezer meals! This would be great to have after Trick-or-Treating next week!

{Slow Cooker} Cowboy Pot Roast recipe - pot roast slow cooked with pinto beans, Rotel tomatoes, black beans and chili powder. SO good! Serve over rice and top with pickled jalapeños. Also makes a great freezer meal!


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My Slow Cooker:

{Slow Cooker} Cowboy Pot Roast recipe - pot roast slow cooked with pinto beans, Rotel tomatoes, black beans and chili powder. SO good! Serve over rice and top with pickled jalapeños. Also makes a great freezer meal!
{Slow Cooker} Cowboy Pot Roast recipe - pot roast slow cooked with pinto beans, Rotel tomatoes, black beans and chili powder. SO good! Serve over rice and top with pickled jalapeños. Also makes a great freezer meal!
{Slow Cooker} Cowboy Pot Roast recipe - pot roast slow cooked with pinto beans, Rotel tomatoes, black beans and chili powder. SO good! Serve over rice and top with pickled jalapeños. Also makes a great freezer meal!

{Slow Cooker} Cowboy Pot Roast
adapted from Southern Living
serves 6 to 8
(Printable Recipe)


  • 1 (2.5 to 3 lb) pot roast
  • 1 (14.5oz) can petite diced tomatoes, drained
  • 1 (10oz) can Rotel tomatoes, undrained
  • 2 Tbsp dried minced onion flakes
  • 1 Tbsp chili powder
  • 2 (15oz) cans chili beans, undrained
  • 1 (15oz) can black beans, rinsed and drained
  • 1/2 tsp black pepper
  • 1/2 tsp salt


Mash one can of chili beans and place in slow cooker. Add remaining ingredients. Cover and cook on LOW for 8-10 hours. Remove roast from slow cooker and shred. Return to slow cooker and stir. Serve roast over rice and top with pickled jalapeño slices, if desired.



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3 comments:

  1. Is it chili beans or pinto beans? You say pinto but listed chili beans in the ingredients.

    ReplyDelete

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