Have I ever mentioned that I am in love with my crock pot? Well, I am – absolutely, totally, head over heels, madly, crazy in love (I’m channeling my inner Beyonce). I love that it saves me time and money. I’m also a big fan of delicious food and this crock pot roast with beans is a huge family favorite.
This recipe is one of the easiest things I make. No kidding. You literally just throw everything into your slow cooker and walk off and forget it. The hardest thing you have to do is get out the bowls and call everyone to the table.
I always serve this dish with cornbread. When I do that, it’s hearty and perfect for colder nights. And I’m woman enough to admit that I frequently use a cornbread mix when I’m really pressed for time, although I do prefer to make my mom’s Jalapeno Cornbread when I’ve got a few more minutes (not that homemade cornbread is hard because it isn’t).
Mexican Roast with Beans
- 3 pounds roast (cubed)
- 2 cups pinto beans (dry)
- 1 can diced tomatoes and green chilis
- 1 medium onion (chopped)
- 1 can Cream of Mushroom soup
- 1 8 ounce tomato sauce
- garlic powder (to taste)
- salt and pepper (to taste)
Put all ingredients into crock pot, cover, and cook on low for 6-8 hours or on high for 4-6 hours. Perfect served with cornbread!
I do make this dish more during the colder months of the year but it’s good year-round. Depending on your family’s taste you can add other spices. Jungle Jim likes his food a little hotter than the rest of us in the family so he tends to sprinkle some Chipotle chili powder on top of his bowl. My dad, on the other hand, can’t handle the spices like he used to so I don’t add chili powder to the recipe while it’s cooking. I have added other spices though depending on who will be joining us for dinner. I’m partial to chili powder, onion powder, and Worcestershire sauce. The nicest thing about this dish is that it’s hard to mess it up.
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So what’s your favorite “dump it in the pan and forget it” meal? Those are my favorite kind!