Real Recipes From Real Home Cooks ®

cowboy pot roast

Recipe by
Tammy Raynes
Natchitoches, LA

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".

yield 6 serving(s)
prep time 15 Min
cook time 8 Hr 45 Min
method Slow Cooker Crock Pot

Ingredients For cowboy pot roast

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

How To Make cowboy pot roast

  • 1
    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.
  • 2
    Remove roast from slow cooker, and cut into large chunks; keep warm.
  • 3
    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.