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Ingredients
- 2 C Pinto Beans Dry
- 1 Can Rotel Diced Tomatoes & Green Chilies
- 2 C Salsa Verde I used Herdez brand
- 3 Tb Dried Onions
- 1 Tb Salt
- 1 Tb Black Pepper
- 2 tsp Cumin
- 2 tsp Chili Powder
- 1 tsp Garlic Powder
- 2 C Water
- 2-3 lb Beef Chuck Roast
Ingredients
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Instructions
- Soak the beans over night
- Place the Beans, Rotel, Salsa Verde, Dried Onions, Salt, Pepper, Cumin, Chili Powder and Garlic Powder in the crock pot and mix well.
- Nestle the Roast down into the mix and add the water. You want to cover the beans and bring at least half the Roast
- Cook on high for 6 hours or until the Beans are tender and the Roast is falling apart. You may need to add additional water. I added two more cups at the 6 hour mark and let it cook for an additional 2 hours. But then I was using a Chuck roast I had pulled from the Freezer
Recipe Notes
Server with a Shredded Cheese and a dollop of Sour Cream garnished with Cilantro and a Bolillo Roll to sob up the broth
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