Ingredients
- 2 pounds (approx. 1 kg) beef chuck roast
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 cups beef broth
- 1/4 cup tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- Sear the Beef: Heat vegetable oil in a large skillet over medium-high heat. Season the meat with salt and pepper. Sear each side until golden-brown to lock in flavors.
- Prep the Slow Cooker: Transfer the seared beef to your slow cooker. Scatter the chopped onions and minced garlic around the roast.
- Create the Sauce: In a bowl, mix beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour this mixture over the beef.
- Let It Cook: Cover and cook on low heat for 8 hours, or on high for 4-5 hours for quicker results. Longer cooking enhances the flavors.
- Add the Beans: About an hour before the cooking time is up, add the drained and rinsed pinto beans. Stir gently to combine.
- Taste and Adjust: Taste the broth and adjust seasoning with salt and pepper as needed.
- Serve and Enjoy: Once done, remove the bay leaf. Serve the tender, juicy beef with the richly flavored pinto beans.
Tips and Tricks
- For extra flavor, sauté the onions and garlic in the same skillet used for searing the beef.
- For thicker gravy, mix a tablespoon of cornstarch with water and stir into the liquid before adding the beans.
- Customize with your favorite vegetables or add spices like paprika or cumin for a twist.
- Transform leftovers into tacos or burritos by shredding the beef and beans, wrapping them in tortillas, and adding your favorite toppings.
Enjoy your effortless and delightful Slow Cooker Pot Roast with Pinto Beans, a perfect comfort meal for any occasion. Happy cooking and bon appétit!
