This is a great recipe for beans with some meat with them. You can eat the beans and meat together, or put them in some tortillas to make burritos.

Roast

  • 2 lb. Beef chuck roast
  • 1 lb. dry pinto beans
  • 1 can of Rotel or diced tomatoes
  • 1 onion, diced
  • Cumin (a dash or two)
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 cup beef broth

Burritos

  • Large tortillas
  • Shredded cheese
  • Salsa
  • Sour cream

Pick through the beans, and remove any rocks or debris.

In a large slow cooker, put the pinto beans, and mix with a can of Rotel. Season beans with cumin, garlic powder, a little chili powder, and diced onion.

Place the roast on top and season the roast again same way. Add broth to cover the beans and about half of the roast. (You may need to add more broth during cooking). Turn slow cooker to high and cook until roast falls apart and beans are done–about 4 hours on high–then switch to warm/low so all spices can simmer.

To make burritos, shred roast apart and fill in tortilla with some beans. Add the fillings as desired and serve warm.

Prep Time: 10 min.
Cook Time: 4 hours.
Serves: 8.

Notes

Source: Unknown.