Cowboy Pot Roast (Crock Pot)

1 1/2 t. salt, divided
1 1/2 t. black pepper, divided
1 (14.5 oz) can petite-cut diced tomatoes, drained
1 (10 oz) can Rotel tomatoes, undrained
1 onion, cut into 8 wedges
1 T. chili powder
1 (2 1/3 - 3 lbs) beef pot roast
2 t. vegetable oil
2 (16 oz) cans pinto beans, drained
1 (15 oz) can black beans, drained

Combine 1 teaspoon black pepper, 1 teaspoon salt, onion, Rotel, diced tomatoes, and chili powder in a medium bowl. Sprinkle roast with remaining salt and pepper. Brown roast on all sides in hot oil in Dutch oven over medium-high heat. Transfer roast to Crock Pot. Pour tomato mixture over roast. Cover and cook on HIGH heat for 5-6 hours or until meat shreds easily with a fork. Remove roast from Crock Pot and cut into large chunks; keep warm. Skim fat from juices in Crock Pot. Mash 1/2 cans of pinto beans; add to Crock Pot, and stir until combined. Stir in black beans and remaining 1/2 can pinto beans. Add roast back to Crock Pot; cover and cook on HIGH heat for another 20-25 minutes.

Side Dish Idea: Mashed potatoes

6 Servings

From the kitchen of ... Mark & Shannon