Slow Cooker Cowboy Roast Stew
It’s snowing outside and it finally feels like winter! I just want to snuggle up by the fire with a nice bowl of stew.
Nothing tastes better on days like today and the best part, you cook it in the slow cooker all day long and the house smells amazing!
2 to 3 teaspoons salt, divided
2 teaspoons pepper, divided
3 cloves of garlic, chopped
2 cans of diced tomatoes, drained
1 7 ounces can green chiles
1 onion, chopped
2 Tablespoons chili powder
3 cubes beef bouillon
1 beef roast- 2 1/2 to 3 pounds
2 Tablespoons vegetable oil
1 can refried beans
1 can pinto beans, drained
1 can black beans, drained
- Combine 1 teaspoon salt, 1 teaspoon pepper, and the next 6 ingredients in the slow cooker.
- Sprinkle roast evenly with the remaining salt and pepper. Place roast in a hot skillet covered with the vegetable oil. Brown both sides of the roast and then place it into the slow cooker. Make sure to cover with the tomato mixture, and cook on low for 5 to 6 hours. The meat should start to fall apart.
- Remove roast from the slow cooker, and cut into large chunks.
- Skim the fat from the juices in the slow cooker. Add refried beans to the juices and combine completely. Add the pinto beans, black beans, and the roast. Cover and cook on HIGH an additional 20 to 25 minutes.