Slow Cooker Pot Roast With Pinto Beans

Pot Roast and Pintos
Pot Roast and Pintos. Photo: Diana Rattray
  • 9 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 9 hrs
  • Yield: Servings 8
Ratings (7)

This easy slow cooker pot roast with barbecued pinto beans is a snap to prepare, and it's super easy on the budget. Serve this delicious pot roast with hot baked cornbread and fresh vegetables or a salad for a perfect family meal.

Chow-chow is an excellent condiment to serve with pinto beans.

What You'll Need

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 boneless pot roast, about 4 to 5 pounds
  • salt and pepper or a barbecue seasoning blend
  • 1 1/2 cups beef broth or water
  • 4 cans (15 to 16 ounces each) pinto beans or chili beans, drained
  • 1 1/2 cups barbecue sauce, purchased or homemade

How to Make It

  1. Heat olive oil in a large skillet over medium heat and cook onion until softened.
  2. Rub the roast generously with seasonings and brown on all sides in the skillet.
  3. Add beef broth or water and bring to a simmer.
  4. Transfer the roast, onions, and broth to the slow cooker; cover and cook on LOW for 6 hours.
  5. Drain off liquids and add the beans and barbecue sauce; cover and cook for about 2 hours longer, or until the beef is very tender.



    Nutritional Guidelines (per serving)
    Calories 998
    Total Fat 7 g
    Saturated Fat 1 g
    Unsaturated Fat 2 g
    Cholesterol 0 mg
    Sodium 836 mg
    Carbohydrates 184 g
    Dietary Fiber 54 g
    Protein 60 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)