Slow Cooker Pot Roast With Pinto Beans

Pot Roast and Pintos

Diana Rattray

Prep: 10 mins
Cook: 9 hrs
Total: 9 hrs 10 mins
Servings: 8 servings

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.

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Ingredients

  • 1 tablespoon olive oil

  • 1 large onion, chopped

  • 1 (4- to 5-pound) boneless pot roast

  • Salt and pepper, to taste

  • 1 1/2 cups beef broth

  • 4 (15-to 16-ounce) cans pinto beans, drained

  • 1 1/2 cups barbecue sauce

Steps to Make It

  1. Heat olive oil in a large skillet over medium heat and cook onion until softened.

  2. Rub the roast generously with seasonings and brown on all sides in the skillet.

  3. Add beef broth or water and bring to a simmer.

  4. Transfer the roast, onions, and broth to the slow cooker; cover and cook on low for 6 hours.

  5. 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)
667 Calories
29g Fat
50g Carbs
52g Protein
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Nutrition Facts
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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)