Crock Pot Mexican Roast & Pinto Beans

Advertisement

Advertisement

Ingredients:

2 to 2 1/2 pound boneless beef chuck roast, excess fat removed

2 cups dry pinto beans, uncooked (rinsed and drained)

1 (10-ounce) can Rotel tomatoes with green chilies, undrained (I used Original)

1 small onion, chopped (about 2/3 cup)

1/8 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon garlic salt

1 teaspoon chili powder

1/2 teaspoon beef bouillon granules

Salt and black pepper, optional

Water, as needed

Directions :

CLICK NEXT PAGE BELOW TO CONTINUE READING …

Advertisement
Advertisement

Leave a Comment