|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 184g||67%|
|Dietary Fiber 54g||191%|
|*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.|
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.
- 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
Heat olive oil in a large skillet over medium heat and cook onion until softened.
Rub the roast generously with seasonings and brown on all sides in the skillet.
Add beef broth or water and bring to a simmer.
Transfer the roast, onions, and broth to the slow cooker; cover and cook on low for 6 hours.
Drain off liquids and add the beans and barbecue sauce; cover and cook for about 2 hours longer, or until the beef is tender.