Cowboy Pot Roast

Tammy Raynes


I found this recipe and although I love cooking with my crock pot, I prefer my meat to be browned a bit.

So before putting in crock pot, I brown the meat and found that it enhances both the appearance and flavor of the meat.

This makes more into a "stew" than just a "roast".

pinch tips: How to Use a Meat Thermometer





15 Min


8 Hr 45 Min


Slow Cooker Crock Pot


1 1/2 tsp
salt, divided
1 1/2 tsp
pepper, divided
1 can(s)
(14.5-ozs) petite-cut diced tomatoes, drained
1 can(s)
(10-oz) diced tomatoes and green chiles, undrained
onion, cut into 8 wedges
1 Tbsp
chili powder
2.5 to 3 pound eye of round roast, trimmed
2 Tbsp
2 can(s)
(16-ozs) pinto beans, drained
2 can(s)
(15-ozs) black beans, drained
picked jalapeno pepper slices (optional)

Directions Step-By-Step

Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl. Sprinkle roast 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 quart slow cooker. Pour tomato mixture over roast. Cover and cook on LOW for 8 to 10 hours or until very tender.
Remove roast from slow cooker, and cut into large chunks; keep warm.
Skim fat from juices in slow cooker. Mash 1.5 cans of 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 20 minutes more. Top each serving with jalapeno pepper slices, if desired.

About this Recipe

Course/Dish: Beef, Beef Soups
Main Ingredient: Beef
Regional Style: Southern