Print Ingredients ½ teaspoon salt ½ teaspoon ground black pepper 2 teaspoons paprika 2 pound boneless chuck roast 6 cups water 1 pound (2 cups) dry pinto beans 1 tablespoon oil 1 large chopped onion 1 teaspoon garlic powder, or dry or fresh minced garlic 1 can (10 ½-ounce) beef broth 1 cup water ½ cup catsup, chili sauce or barbecue sauce 1 pound baby carrots Number of Servings : 8 Directions Crockpot Method: The Night Before: Combine salt, pepper and paprika in a cup. Sprinkle, then rub half on each side of the roast. Cover in a refrigerator container or seal in a gallon plastic bag. Refrigerate. In a large pot, heat 6 cups water to boiling. Sort and rinse dry beans. Add beans and simmer for 10 minutes on the stove top. Pour beans and hot liquid into crockpot. Cook on low overnight, 7 – 10 hours. The Next Morning: Heat a large, heavy pot or frying pan, add oil and brown the roast to a deep brown. Remove roast from pot onto a plate. Sauté onion and garlic 3 to 5 minutes in same pan. Add beef broth, water and catsup. Heat and stir 2 to 3 minutes, scraping browned bits from bottom of pan. Add onion-broth mixture and carrots to the crockpot. Stir to combine with beans. Gently place the roast into the mixture, spooning sauce over the roast. Cook on low 4 – 9 hours, warm 2 – 4 hours. Serve roast on a platter surrounded by beans and carrots. Alternate Method: Complete steps 1 – 5 the night before. Refrigerate meat and onion-broth mixture. Complete steps 6 – 8 the next morning.