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"A easy slow cooker meal! Great for small gatherings as it makes a ton. Freezes nicely too for short meals later."
- 1 (four pound) beef shoulder roast
- 1 pound dried pinto beans
- 3 (4 ounce) cans diced inexperienced chile peppers
- 2 tablespoons chili powder
- 2 tablespoons floor cumin
- 2 tablespoons salt
- 2 tablespoons dried oregano
- 2 tablespoons garlic powder
- sixteen flour tortillas
|Prep : 15M||Cook : 16M||Ready in : 9H15M|
- Place the roast inner a sluggish cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the complete aggregate over the roast, and add sufficient water so that the roast is on the whole covered. Jiggle the roast a bit to get some of the liquid beneath.
- Cover, and cook on Low for eight to nine hours. Check after approximately 5 hours to make sure the beans have not absorbed all of the liquid. Add extra water if necessary 1 cup at a time. Use simply sufficient to keep the beans from drying out.
- When the roast is fork-gentle, cast off it from the slow cooker, and area on a cutting board. Remove any bone and fats, then shred with forks. Return to the sluggish cooker, and stir inside the last can of inexperienced chilies. Heat thru, and serve with flour tortillas and your favorite toppings.
- Try the usage of a Reynolds® gradual cooker liner to your gradual cooker for less complicated cleanup.
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