Ingredients
Toppings (Optional)
Directions
1.
In a medium mixing bowl, COMBINE first 6 ingredients; SET aside.
2.
SPRINKLE roast with salt and pepper.
3.
In a large Dutch oven, HEAT oil over medium-high heat; BROWN roast on all sides; TRANSFER roast to a 5 1/2-quart slow cooker.
4.
Pour tomatoes and chili mixture over roast; COVER; COOK on high until meat shreds easily with a fork, about 5 to 6 hours.
5.
REMOVE roast from cooker; CUT into large chunks; KEEP warm.
6.
SKIM fat from liquid in slow cooker.
7.
MASH about 2/3 of the pinto beans; ADD to slow cooker; STIR until combined with juices.
8.
STIR in black beans and remaining pinto beans; RETURN roast chunks to cooker; COOK on high an additional 25 minutes.