Chuckwagon Crockpot Roast
To download a Spanish translation of this recipe click here.
Servings: 8
Calories: 406kcal
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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 10.5-ounce can beef broth
- 1 cup water
- ½ cup catsup or chili sauce or barbecue sauce
- 1 pound baby carrots
Instructions
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.
Crockpot Method: 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.
Nutrition
Calories: 406kcal | Carbohydrates: 39g | Protein: 33g | Fat: 12g | Sodium: 675mg | Potassium: 1024mg | Fiber: 12g | Calcium: 95mg