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Imagine coming home on a cold night to the soothing scent of a home-cooked supper. Upon entering the kitchen, one is met with the sight of a slow cooker around a succulent pot roast and ripe pinto beans. You have the power to make this alluring image a reality, not only an imagined one. Believe me when I tell that this Slow Cooker Pot Roast with Pinto Beans recipe will be one that you will want to keep and prepare because it will bring joy to your soul and satisfy your hunger.
L When I was going through a tough patch last year, I found consolation in making home-cooked meals. I made this Slow Cooker Pot Roast with Pinto Beans one night when I was very exhausted. With the passage of time, the scent slowly wafted into my flat, wrapping me in a soothing embrace. I felt like I was embracing a long-lost friend the moment I took my first mouthful of my meal. As I savored the succulent steak, smooth pinto beans, and aromatic herbs and spices, I felt a wave of peace wash over me. If you’re ever in need of a little self-care, I guarantee this meal will become your go-to recipe.
PAID LISTING
Slow-Cooker Pinto Bean Roast
Parts needed: 2 lb. pot roast
2 cups of pinto beans, uncooked and dried
Canned diced tomatoes-one
One sliced onion
Garlic powder, measuring 1 teaspoon
one teaspoon of chili powder
Toss with salt and pepper.
1:1 liquid (water)
Instructions:
1. Season the pot roast with salt, pepper, chili powder, and garlic powder before placing it in the slow cooker. Sprinkle the chopped onion over the pot roast.
2. Combine with beans and a can of chopped tomatoes.
Third, add enough water to halfway submerge the roast.
The beef should be cooked until it is very soft and readily tears apart, which usually takes about 10 to 12 hours on low or 6 to 8 hours on high.
After the beef has cooked for the specified amount of time, shred it into bite-sized pieces using two forks. Return the shredded meat to the bean and tomato mixture and stir.
Over a bed of fluffy mashed potatoes, spoon some of the rich sauce over this Slow Cooker Pot Roast with Pinto Beans. Toss in some freshly cut parsley for garnish, if you want.
If you want to prepare this dish ahead of time, you may. It freezes well. Put in sealed containers and store in the freezer for up to three months. When you need a warm supper, all you have to do is defrost it in the oven.