"Adding a can of pinto beans to your pot roast fills out the meal when you're low on veggies, adds a soft texture to the dish, and absorbs the juices of the meat and broth really well to deliver even more flavor. Many pot roast recipes include these versatile beans and barbecue sauce for a Southwest-style take on the classic meal, and boy, does it hit every time."
"If they're canned, you'll cook the meat, veggies, and broth first, and then add the beans to simmer later. And if they're dried, simply add them to the pot first, cover with water or broth, and layer the roast and veggies on top to cook together for several hours. Either way, the final result is tender and comforting."
"Most classic pot roast recipes are fairly simple, meaning there are endless ways to enhance the dish depending on the flavors you crave. If you're aiming for a Southwest or Tex-Mex take on the meal, add in some sliced jalapeño peppers or green chiles to the pot while simmering, and then top with corn, sharp cheddar, or Monterrey jack cheese at the end."
"If you're hoping for Southern comfort food, add some thick cuts of bacon and store-bought bourbon barbecue sauce to the mix, then serve with slic"
Pot roast is an easy, few-ingredient meal that can be cooked all day in a slow cooker for tender results. Hearty potatoes and carrots, a chuck roast, and simple seasonings like thyme create a comforting dinner. When there are not enough vegetables, pinto beans from the pantry can fill out the dish, add a soft texture, and absorb juices from the meat and broth for extra flavor. Canned beans are added after the meat, vegetables, and broth have cooked, then simmered briefly. Dried pinto beans can be added first with water or broth, with the roast and vegetables layered on top to cook together for hours. Flavor upgrades include jalapeños or green chiles with corn and cheese for a Southwest or Tex-Mex style, or bacon and bourbon barbecue sauce for Southern comfort.
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