SOUTHWEST BEEF POT ROAST
The smell of a roast simmering in salsa will have your mouth watering for this flavorful meal. Bring on dinner!
Provided by BIWFD
Categories Entrée
Time 3h45m
Yield Makes 10 servings
Number Of Ingredients 8
Steps:
- Heat oil in stockpot over medium heat until hot. Press cumin evenly onto all surfaces of beef roast. Place roast in stockpot; brown evenly. Pour off drippings.
- Season roast with salt and pepper; add salsa. Bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/2 hours or until roast is fork-tender.
- Remove roast; keep warm. Skim fat from cooking liquid. Stir in beans and corn, if desired; bring to a boil. Reduce heat and simmer, uncovered, 8 to 10 minutes or until liquid is slightly thickened.
- Carve roast into thin slices. Serve with bean mixture.
Nutrition Facts : Calories 280
CROCK POT MEXICAN ROAST & PINTO BEANS RECIPE - (3.8/5)
Provided by msippigrl
Number Of Ingredients 11
Steps:
- Pour the rinsed and drained beans in the bottom of a 6-qt. crock pot. Set aside. In a small mixing bowl, stir together the undrained Rotel tomatoes, chopped onion, and all the seasonings (including the bouillon granules). Pour mixture over the beans and give it a little stir. Lay the roast on top and season the surface with a little garlic salt, salt, and black pepper. Add enough water to cover beans and about half of the roast. (May need additional water during cooking.) Place the cover on the crock pot and cook on HIGH setting for 4 - 5 hours, or until roast falls apart and the beans are tender, adding more water as needed. Taste and adjust seasonings to your taste. Serve with plain tortilla chips or cornbread. Can be garnished with sour cream, salsa, etc., if desired. I served with a side of corn.
SLOW-COOKER SOUTHWESTERN POT ROAST
Salsa quickly puts a Mexican spin on ever-popular pot roast!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h15m
Yield 8
Number Of Ingredients 5
Steps:
- Place potatoes in 3 1/2- to 4-quart slow cooker. Coat beef with flour; place on potatoes. Arrange carrots around beef. Pour salsa over all.
- Cover and cook on low heat setting 8 to 10 hours.
- Remove beef from cooker; place on cutting board. Pull beef into serving pieces, using 2 forks. To serve, spoon sauce over beef and vegetables.
Nutrition Facts : Calories 310, Carbohydrate 32 g, Cholesterol 65 mg, Fat 1, Fiber 5 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 330 mg
CROCK POT ROAST AND BEANS
Sounds kinda funky, but it's really good! My mom found this recipe somewhere and shared it with me.
Provided by Traci Coleman
Categories Roasts
Time 8h10m
Number Of Ingredients 7
Steps:
- 1. Put roast in slow cooker. Dump all ingredients on top of roast. f(Be sure to sort beans and remove any rocks, etc.) Cover with water - water should come to just below the top of slow cooker because beans will absorb most of it.
- 2. Note from my mom: I put this on in the morning before going to work and they're done when I get home
- 3. Another note from my mom: I serve mine with cornbread, but this would be good rolled in flour tortillas.
- 4. Note from me: This turns out a little like a bean and beef soup. Once it was finished cooking, I shredded the roast and poured the beans with juice over it and served it with crusty bread.
PINTO BEANS WITH MEXICAN-STYLE SEASONINGS
Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic. I love making these beans just because they make the whole house smell so good, and the longer they simmer the better they taste. You could add 1/2 can of beer to make 'borracho' beans. I personally taste-test throughout the entire cooking process and add extra seasoning as I feel it needs it. These beans could simmer all day long; just make sure they have plenty of water to keep the beans covered.
Provided by Lyndsay
Categories Side Dish Beans and Peas
Time 12h15m
Yield 8
Number Of Ingredients 9
Steps:
- Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
- Drain beans, return to pot, and pour in fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
- Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.
Nutrition Facts : Calories 267 calories, Carbohydrate 40.9 g, Cholesterol 10.2 mg, Fat 5.2 g, Fiber 13.5 g, Protein 16.4 g, SaturatedFat 1.5 g, Sodium 509.8 mg, Sugar 1.9 g
SOUTHWESTERN PINTO BEANS
Looking for a fiery side dish? Spice it up with these slow cooked Southwestern pinto beans.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 12h30m
Yield 7
Number Of Ingredients 12
Steps:
- Heat 4 cups water and the beans to boiling in 2-quart saucepan; reduce heat to low. Cover and simmer 2 hours.
- Drain beans. Mix beans, 1 cup water and the remaining ingredients except salt and tomato paste in 3 1/2- to 4-quart slow cooker.
- Cover and cook on low heat setting 10 to 12 hours or until beans are tender.
- Stir in salt and tomato paste. Cover and cook on low heat setting 15 to 30 minutes or until thoroughly heated. If bean mixture becomes too thick, stir in up to 1/4 cup hot water, 1 tablespoon at a time, until desired consistency.
Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 900 mg
BEEF ROAST WITH PINTO BEANS
Make and share this Beef Roast With Pinto Beans recipe from Food.com.
Provided by That girl Mel
Categories Mexican
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place pinto beans in bottom of crock pot.
- Add rotel, green chile, spices and onion and mix.
- Place roast on top. Add water or beef broth to cover beans completely and about half of the roast. You may need to add more liquid during cooking so check periodically. Cook on high for 6 hours or until roast starts to fall apart and beans are done.
- Add salt and pepper to taste, then gently pull apart roast to desired size and serve like soup with warm flour tortillas.
- Do NOT add the salt before the beans are fully cooked or your beans will not get tender!
SOUTHWESTERN CROCK POT POT ROAST
I found this recipe in the local newspaper, but adapted it to my families taste. This makes a wonderful dinner on a cold winter night!
Provided by Kim D.
Categories One Dish Meal
Time 8h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix chili powder, onion flakes, cumin, paprika, cayenne pepper, salt, pepper and garlic together in a small bowl.
- Rub seasonings on roast on all sides.
- Places roast in crock pot.
- Sprinkle remaining seasoning on top of roast.
- Place uncooked beans around the roast.
- Pour chiles, tomatoes, soup and water over roast.
- (Do not add any more water; beans will cook in roast's own juices.)
- Cook on low for 8 to 9 hours until roast shreds easily.
- Finish shredding roast and stir to blend roast and beans.
- Serve in a bowl along with cornbread or in warm tortillas garnished with grated cheddar cheese, sour cream, guacamole and sliced jalapeños.
Nutrition Facts : Calories 220.9, Fat 3.8, SaturatedFat 0.6, Sodium 1132.9, Carbohydrate 41.9, Fiber 14.7, Sugar 3.6, Protein 12.3
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