Ingredients:

2 pounds pot roast

2 cups dried uncooked pinto beans

1 can of diced tomatoes

1 diced onion

1 teaspoon garlic powder

1 teaspoon chili powder

Salt and pepper to taste

1 cup of water

Preparation:

Place the pot roast in the slow cooker, seasoning it with garlic powder, chili powder, salt, and pepper. Layer the diced onion on top.

Add the diced tomatoes and pinto beans.

Pour in enough water to cover about half of the roast.

Cook on high for 6-8 hours or on low for 10-12 hours, until the beef is exceptionally tender and easily shreds.

After cooking, shred the beef with two forks into bite-sized pieces and mix it back into the beans and tomatoes.

For an added touch, serve this Slow Cooker Pot Roast with Pinto Beans on a bed of fluffy mashed potatoes, drizzled with the rich sauce from the cooker. Garnish with freshly chopped parsley to enhance its appeal.

This dish is not only a delight to savor fresh but also perfect for make-ahead meals. It freezes exceptionally well; just store it in airtight containers and freeze for up to 3 months. Thaw and reheat on the stovetop for a comforting meal anytime you need it.