Mexican Slow Cooker Pot Roast

Crock pots have been good to me. Simple recipes like this pot roast. Complex recipes made simple like this risotto. And one of the most Googled recipe on this blog...an easy way to make carnitas.

This recipe is a lot like that carnitas recipe...a pot roast that's got great traditionally Mexican flavors. It's perfect served in soft tortillas with sour cream and avocado on top. It could also serve as a great base for quesadillas. And I'm going to try a big bowl of the leftovers served over rice for lunch tomorrow.

Mexican Slow Cooker Pot Roast
Serves ten to twelve.

3/4 teaspoon salt (divided use)
1 teaspoon pepper (divided use)
1 can (14 1/2 ounces) diced tomatoes (petite cut), drained
1 can (10 ounces) diced tomatoes and green chiles (like Rotel), with juices
1 onion, cut into 8 wedges
1 tablespoon chili powder
1 tablespoon olive oil
1 (2 1/2 to 3 pound) eye of round roast (or substitute chuck roast)
2 cans (16 ounces each) pinto beans, rinsed
1 can (15 ounces) black beans, rinsed
Sour cream, avocado, pickled jalapeno slices for garnish.

Combine 1/2 teaspoon salt, 1/2 teaspoon pepper, diced tomatoes, diced tomatoes and green chiles, onion and chili powder in a medium bowl.

Meanwhile, heat oil until hot in a Dutch oven. Sprinkle roast evenly with remaining salt and pepper. Brown roast on all sides. Transfer to slow cooker.

Pour tomato mixture over roast. Cover and cook on High for five to six hours until meat shreds easily with a fork. Remove roast from slow cooker and cut into large chunks; keep warm.

Mash 1 1/2 cans pinto beans; stir into slow cooker. Stir in remaining pinto beans and black beans. Add roast pieces back to cooker; cover and cook on High an additional 20 to 25 minutes.