Description
A rich and flavorful slow cooker dish featuring tender beef, creamy pinto beans, and smoky green chiles. Perfect for weeknight dinners or meal prep!
Ingredients
Scale
- 1 lb. dried pinto beans (soaked overnight)
- 3 lbs. beef chuck roast
- 2 Tbsp. vegetable oil
- 3 beef bouillon cubes
- 1 poblano pepper, diced
- 1 cup red onion, diced
- 2 tsp. garlic, minced
- 2 bay leaves
- 1/2 tsp. black pepper
- 1 tsp. dried oregano
- 1/4 tsp. cumin
- 1/8 tsp. cayenne pepper
- 1 cup beer (optional, or substitute with water)
- 4 cups water
- 1/8 tsp. salt (to taste, added at the end)
Optional Toppings
- Tortilla chips
- Monterey Jack cheese, shredded
Instructions
- Add pinto beans to the slow cooker the night before and cover with water. Let soak overnight.
- In the morning, drain the beans and set aside.
- Heat oil in a large skillet over medium-high heat. Sear the beef on all sides until browned, then set aside.
- In the slow cooker, combine beans, bouillon cubes, poblano pepper, onion, garlic, bay leaves, black pepper, oregano, cumin, and cayenne. Stir well.
- Pour in water and beer, mixing gently. Add the seared beef on top.
- Cover and cook on LOW for 10 hours without opening the lid.
- Once done, discard bay leaves. Shred the beef, removing excess fat, and return it to the slow cooker.
- Mash 1 cup of the beans and stir back into the slow cooker for a creamier consistency.
- Degrease the broth using paper towels if needed.
- Taste and adjust salt before serving.
- Serve with tortilla chips and Monterey Jack cheese, or your favorite Tex-Mex sides.
Notes
- Soaking beans overnight ensures they cook evenly.
- For extra spice, add diced jalapeños or a pinch of chili powder.
- Substitute beer with water or broth if preferred.
- Leftovers can be stored for up to 5 days in the fridge or 3 months in the freezer.
- Prep Time: 15 minutes
- Cook Time: 10 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg