Cowboy potroast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
28 oz can crushed tomatoes2 cans red kidney beans1 can pinto beans1 can black beans2.5 pound beef pot roast3 tablespoons chilli powder1-2 large onions cut into wedges
Combine chilli powder, crushed tomatoes and onion in bowl . Brown roast on stovetop medium (aprox 5 minutes per side). Add roast to slowcooker. Cover with tomato-onion mixture. Cook high 5-6 hours or until meat shreds easily with a fork. Take meat from slowcooker. Mash 1 can of pinto beans and one can of kidney beans in tomato mixture. Add meat back to cooker, stir in remaining can of kidney beans and can of black beans. Let cook for 30 more minutes. Serve on tortilla shells, with rice or noodles. Makes about 16-1cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user LILLINKATSMOM.
Number of Servings: 16
Recipe submitted by SparkPeople user LILLINKATSMOM.
Nutritional Info Amount Per Serving
- Calories: 222.8
- Total Fat: 3.4 g
- Cholesterol: 42.6 mg
- Sodium: 347.0 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 9.5 g
- Protein: 23.4 g
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