Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Texas Pot Roast Recipe
    Lost? Site Map

    Texas Pot Roast

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 30 mins

    30 mins

    6 hrs

    Peggy Sharif's Note:

    PREP: 15 MINUTES; COOK: 6 HRS., 30 MINUTES This recipe is fast and easy--your family will love it. I found it in SOUTHERN LIVING. You can probably substitute your favorite beans as well at the tomatoes. Green chilies are not manditory but it certainly adds a touch of spice. It's a very nice one-dish meal.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      COMBINE: 1 teaspoon salt, 1 teaspoon black pepper, both cans of tomatoes , onion and 1 tablespoon chili powder in a medium bowl.
    2. 2
      SPRINKLE roast with 1/2 teaspoon salt and 1/2 teaspoon black pepper and brown on all sides in a large Dutch oven over medium-high heat. Place roast in a 5-1/2 quart slow cooker and pour tomato mixture over it. Cover and cook on HIGH for 5 to 6 hours or until meat shreds easily.
    3. 3
      REMOVE roast and cut into large chunks; keep warm.
    4. 4
      SKIM fat from juices in slow cooker. Mash 1-1/2 cans (about 2-3/4 cups) pinto beans; add to slow cooker. Stir in black beans and remaining 1/2 can pinto beans. Add roast beef chunks into slow cooker and cook on HIGH for about 20 minutes. Place a jalapeno pepper slice on each serving, if desired.

    Ratings & Reviews:

    • on October 09, 2005


      This was very good!! It was a nice change from traditional pot roast. I made the recipe as written except when I added the beans to the crockpot, I also added 1/2 tsp. cumin and 1 tsp. granulated sugar. I didn't add the jalapenos because, unlike myself who loves very spicy food, my family doesn't like their food too spicy. Thanks for a great recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2005


      this was excellent. you must be a good cook !

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Texas Pot Roast

    Serving Size: 1 (538 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 705.7
    Calories from Fat 197
    Total Fat 21.9 g
    Saturated Fat 6.7 g
    Cholesterol 134.1 mg
    Sodium 1039.1 mg
    Total Carbohydrate 60.9 g
    Dietary Fiber 19.8 g
    Sugars 4.2 g
    Protein 69.8 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes