The Best Mexican Beef Roast & Pinto Beans Recipe (High Protein, High Fiber, 8 Ingredients) by Donna John
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Back in the day, chuck roasts got thrown into the slow cooker, sprinkled with a seasoned salt, dusted with a little flour and sat on a bed of onions all day until they were fall-apart tender. Delicious, but now I am always looking for new ways to cook beef roasts. Recently, I did an amazing Italian pot roast that melted in your mouth. Why stop there? This slow-cooked Mexican roast with pinto beans recipe took me from Italy to Mexico on the flavor train.
This slow-cooker recipe only requires a small list of ingredients, but is loaded with flavor and a simple, comfort food meal that fills you up. Here is your gluten-free shopping list for this high-protein and high-fiber recipe: a beef chuck roast (mine was 3 pounds), dry pinto beans, an onion, a can of tomatoes with chopped green chiles, a can of chopped green chiles, ground cumin, chili powder, garlic powder and optional fresh cilantro. (Check out the health benefits of protein and the health benefits of fiber.)
You will need to plan this Mexican dinner the night before so you have time to soak the beans. I have cooked beans in the slow cooker without soaking them, but a time or two they have not gotten fully tender, so why risk it? You simply wash the pinto beans then cover them with water. Let the beans sit on the counter overnight and they're ready to go.
The juicy beef roast and tender perfectly seasoned pinto beans are delicious ladled into a bowl on their own for dinner, or add a side of tortillas, cornbread or dinner rolls. I served mine with a pan of homemade cornbread smeared with butter.
Cuisine: Mexican / American / Tex-Mex
Prep Time: 5 minutes plus time to soak the beans
Cook Time: 6 to 8 hours
Total Time: 6 to 8 hours
Servings: 8
Ingredients
- 1 chuck roast (about 3 pounds)
- 3 cups dry pinto beans that have been soaked overnight
- 1 onion, chopped
- 10 ounces (1 can) tomatoes with green chiles (I used Rotel)
- 4 ounces (1 can) chopped green chiles
- 1 - 2 teaspoons ground cumin, plus more for roast
- 1 - 2 teaspoons chili powder, plus more for roast
- 1 teaspoon garlic powder, plus more for roast
- fresh chopped cilantro (optional)
Here's how to make it:
- To soak the pinto beans, put washed beans into a large bowl. Cover with water and let them sit overnight. Drain. When ready to cook, but the beans into the bottom of a slow cooker. Add the onion, can of tomatoes with green chiles (undrained), chopped green chiles, cumin, chili powder and garlic powder.
- Stir to combine. (I added some black pepper, but not salt at this time.)
- Season the roast to taste with ground cumin, chili powder and garlic powder. (You can add some black pepper and onion powder, too, if desired.) Put the roast on top of the beans.
- Add enough water to come just to the top of the roast. (You could also use broth or half water and half broth.)
- Add fresh cilantro, if using.
- Cover the slow cooker and cook on low heat for 6 to 8 hours, or until beans are tender and roast is fall-apart tender.
- Taste the broth and add salt, black pepper and more cumin, garlic powder and chili powder, if needed.
- Shred or pull the beef apart into chunks.
- Serve the beans and roast over rice, potatoes or as-is in a bowl. Garnish with more fresh cilantro, if desired. Store any leftovers in an airtight container in the fridge. Reheat in the microwave. You can also freeze this for quick dinners later.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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