Crockpot Chuck Roast with Pinto Beans
INGREDIENTS
* 1 chuck roast
* 2 cups Pinto Beans
* 1 Onion sliced
* 1 1/2 tsp garlic powder
* 1 1/2 tsp onion powder
* 1 tsp Adobo
* 1 Pk Saxon
* 4 cups chicken broth
* 2 tsp safrito
For the meat 2 tsp onion powder 2 tsp garlic powder 2 packs sazon 2 tsp adobo. Let sit in fridge overnight
INSTRUCTIONS
* Season roast and let marinade overnight. Overnight if better but 30 min or longer is good.
Wash and check pinto beans
Add roast to crockpot. Then in a large measuring cup add safrito with some of the chicken broth and stir well. This is so the safrito resolves some. Pour that into the crockpot along with the remaining broth.
Add the onions, beans and seasonings. Stir well
Put crockpot on low for 6 to 8 hours or hight 4 to 6 hours
When it's done shred meat and put back into crockpot and give it a good mix.
Serve with rice
You know, when I first started making this Crockpot Chuck Roast with Pinto Beans, I used to just toss in whatever seasonings I had. But then I discovered the magic of *sofrito*! If you're like I was, you might be wondering, 'What exactly is sofrito, and why is it so special?' Well, let me tell you, it's a game-changer for this recipe and so many others, especially in Caribbean and Latin American cuisine. Essentially, sofrito is an aromatic blend of vegetables and herbs, typically including ingredients like onions, garlic, peppers (bell peppers and sometimes ají dulce or cubanelle), cilantro, and sometimes tomatoes or culantro. It's the flavor base that gives dishes like stews, beans, and rice their incredible depth and authentic taste. For our chuck roast, it's not just another spice; it's the foundation that builds layers of savory, slightly sweet, and herbaceous notes, transforming a simple pot roast into something truly extraordinary. The beauty of adding sofrito to our Crockpot Chuck Roast and Pinto Beans is how it slowly melds with all the other ingredients over hours of low, slow cooking. As the chuck roast becomes incredibly tender, easily shredding with a fork, the sofrito infuses every single fiber of the meat and every plump pinto bean with its rich flavor. It’s what gives this stew that irresistible, comforting aroma and taste that reminds me of home-cooked meals. You can find pre-made sofrito in the frozen section of most Latin American or international grocery stores, which is a fantastic shortcut for busy days. Just make sure to check the ingredients list for quality. However, if you have a few extra minutes, making your own fresh sofrito is incredibly rewarding! A simple blend of onion, green bell pepper, garlic, and cilantro pulsed in a food processor is all it takes. You can even make a big batch and freeze it in ice cube trays for future crockpot creations! Beyond the sofrito, let's talk about those pinto beans. While this recipe uses dried pinto beans, I've also had success with canned ones when I'm really short on time – just make sure to rinse them thoroughly. If you're using dried, remember the importance of checking and soaking them overnight if you have time, or at least a quick soak method, to ensure they cook down perfectly tender alongside the beef. And speaking of the beef, getting a good quality chuck roast makes all the difference. Look for one with good marbling; that fat renders down during cooking, keeping the meat moist and adding even more flavor. Serving this dish is just as fun as making it! While the recipe suggests white rice, which is classic, I sometimes like to serve my tender shredded meat and beans over mashed potatoes or with warm tortillas for a different spin. And don't forget a sprinkle of fresh cilantro on top before serving for a pop of color and freshness! This meal also makes fantastic leftovers; the flavors deepen even more overnight. I often make a large batch specifically for meal prepping during the week. It’s truly a comforting, hearty dish that never disappoints.
