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Diana Rattray
This easy slow cooker pot roast with barbecued pinto beans is a snap to prepare, and it's super easy on the budget. Serve this delicious pot roast with hot baked cornbread and fresh vegetables or a salad for a perfect family meal. Chow-chow is an excellent condiment to serve with pinto beans.
Ingredients
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1 tablespoon olive oil
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1 large onion, chopped
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1 (4- to 5-pound) boneless pot roast
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Salt and pepper, to taste
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1 1/2 cups beef broth
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4 (15-to 16-ounce) cans pinto beans, drained
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1 1/2 cups barbecue sauce
Steps to Make It
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Heat olive oil in a large skillet over medium heat and cook onion until softened.
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Rub the roast generously with seasonings and brown on all sides in the skillet.
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Add beef broth or water and bring to a simmer.
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Transfer the roast, onions, and broth to the slow cooker; cover and cook on low for 6 hours.
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Drain off liquids and add the beans and barbecue sauce; cover and cook for about 2 hours longer, or until the beef is tender.
Nutrition Facts (per serving) | |
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667 | Calories |
29g | Fat |
50g | Carbs |
52g | Protein |
Nutrition Facts | |
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Servings: 8 | |
Amount per serving | |
Calories | 667 |
% Daily Value* | |
Total Fat 29g | 38% |
Saturated Fat 11g | 56% |
Cholesterol 141mg | 47% |
Sodium 1548mg | 67% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 1g | 3% |
Total Sugars 18g | |
Protein 52g | |
Vitamin C 1mg | 6% |
Calcium 136mg | 10% |
Iron 6mg | 33% |
Potassium 996mg | 21% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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