Slow Cooker Pot Roast With Pinto Beans

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/13/22
Pot Roast and Pintos

Diana Rattray

Prep: 10 mins
Cook: 9 hrs
Total: 9 hrs 10 mins
Servings: 8 servings
Nutrition Facts (per serving)
998 Calories
7g Fat
184g Carbs
60g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 998
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 836mg 36%
Total Carbohydrate 184g 67%
Dietary Fiber 54g 191%
Protein 60g
Calcium 703mg 54%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps 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 tender.