Saturday, November 25, 2006

Cowboy Pot Roast

1 1/2 t. salt, divided
1 1/2 t. pepper, divided
1 (14.5 oz) can petite-cut diced tomatoes, drained
1 can Rotel
1 onion, cut into wedges
1 T. chili powder
1 (2 1/2 to 3 lb) eye of round roast, trimmed (I use what was on sale!)
2 T. veggie oil
2 cans of Pinto beans, drained
1 can of Black beans, drained

Combine 1 t. salt, 1 t. pepper, and next 4 ingredients in bowl.Sprinkle reast evenly w/remaining salt and pepper. Brown roast on all sides in hot oil.
Transfer roast to a crock pot. Pour tomatoe mixture over roast. Cover and cook on HIGH 5 to 6 hours.
Remove roast from the slow cooker and cut into large chunks; keep warm
Skim the fat from the crock pot. Mash 1 1/2 cans pinto beans and add to the crock pot. Stir in black beans and remaining pintos. Add the roast pieces back to the crock pot; cover and cook on HIGH 20 to 25 more minutes. Top w/jalapenos, if desired.

Now add some cornbread - if ya know what's good for ya!