Beef Roast With Pinto Beans

• 2 1/2 lbs roast
• 2 cups dried pinto beans
• 1 (10 ounce) can rotel
• 1 (7 ounce) can green chili peppers
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 medium onion, minced
• 1 teaspoon Mexican oregano
• water or beef broth, to cover
• flour tortilla, for serving

1. Place pinto beans in bottom of crock pot.
2. Add rotel, green chile, spices and onion and mix.
3. Place roast on top. Add water or beef broth to cover beans completely and about half of the roast. You may need to add more liquid during cooking so check periodically. Cook on high for 6 hours or until roast starts to fall apart and beans are done.
4. Add salt and pepper to taste, then gently pull apart roast to desired size and serve like soup with warm flour tortillas.
5. Do NOT add the salt before the beans are fully cooked or your beans will not get tender!

roast, pinto beans, green chili peppers, cumin, garlic, chili powder, onion, oregano, water, flour tortilla

Taken from www.food.com/recipe/beef-roast-with-pinto-beans-528959 (may not work)