🥘 Crock Pot Roast with Pinto Beans
A hearty, comforting slow-cooker meal — tender beef roast paired with flavorful pinto beans and vegetables.
🛒 Ingredients (Serves 4–6)
- 3–4 lb (1.3–1.8 kg) chuck roast
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika or chili powder (optional)
- 2 tbsp olive oil (for searing, optional)
- 1 onion, chopped
- 3–4 carrots, chopped
- 3–4 potatoes, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup dry pinto beans (rinsed and soaked 6–8 hours, or use 2 cups canned, drained)
- 1 tsp dried thyme or rosemary
- Optional: 1 bay leaf
🔥 Instructions
1️⃣ Season & sear roast (optional)
- Pat roast dry and season with salt, pepper, garlic powder, and paprika.
- Heat oil in a skillet and sear roast 3–4 minutes per side for extra flavor.
2️⃣ Assemble in crock pot
- Place onions, carrots, and potatoes in the bottom.
- Add pinto beans around vegetables.
- Place roast on top.
- Add garlic, thyme, bay leaf, and broth.
3️⃣ Cook
- LOW: 8–9 hours
- HIGH: 4–5 hours
- Roast should be fork-tender, and beans soft.
4️⃣ Finish & serve
- Remove roast and slice or shred.
- Stir vegetables and beans; adjust seasoning.
- Spoon roast over beans and veggies.
🌿 Tips & Variations
- For a spicier version, add ½ tsp chili flakes or chopped jalapeño.
- Use leftover roast for sandwiches or tacos.
- For a thicker sauce, remove some liquid and blend, or stir in 1–2 tbsp cornstarch slurry.
- Add canned tomatoes for a richer, stew-like flavor.
I can also provide:
- Mexican-style crock pot roast with pinto beans
- Smoky BBQ crock pot roast with beans
- Vegetable-packed crock pot roast with pinto beans
Do you want one of these variations?
