Hello, comfort food lovers!
This Slow Cooker Pinto Beans and Beef recipe will not disappoint. It’s hearty, cozy, and full of rich flavor without being overly spicy. Instead of going the chili route, this version keeps the seasoning mild — just enough to enhance the natural taste of the tender beef and creamy beans.
I’ve always loved homemade pinto beans, especially when they turn out creamy and flavorful. Usually, stove-top beans achieve that texture through frequent stirring — but I’ve discovered a little trick to get that same creaminess from your slow cooker! Once the beans are done, simply scoop out about a cup, mash them in a bowl, then stir them back into the pot. Instant creamy perfection.
If you’re planning to make this dish, remember to soak your pinto beans overnight. It helps them cook evenly and become beautifully tender. But don’t worry if you forget — you can always do a quick soak method before cooking.
Ingredients
For the Roast and Beans
- 2 lb pot roast (beef chuck works great)
- 2 cups dry pinto beans (soaked overnight)
- 1 can Rotel or diced tomatoes
- 1 medium onion, diced
- 1 tsp garlic powder
- 1 tsp chili powder
- A dash or two of ground cumin
- 1 cup water (plus more if needed during cooking)
For the Burritos (Optional)
- Large tortillas
- Shredded cheese
- Salsa
- Sour cream
Instructions
1. Prep the Ingredients
Soak the pinto beans overnight in plenty of water. Drain and rinse before adding them to the slow cooker.
2. Build the Flavor Base
Add the beans to the bottom of your slow cooker. Stir in the Rotel tomatoes, diced onion, cumin, garlic powder, and chili powder. Mix until evenly combined.
3. Add the Roast
Place the beef roast on top of the bean mixture. Sprinkle with the same seasonings — a little more cumin, garlic powder, and chili powder for good measure.
4. Add Water and Cook
Pour in enough water to cover the beans and reach about halfway up the roast. Cover with the lid and cook on high for 4–5 hours or low for 8–9 hours, until the roast easily falls apart and the beans are tender.
(Check occasionally to see if more water is needed — you want everything to stay moist but not soupy.)
5. Make It Creamy
Once the beans are fully cooked, remove about 1 cup, mash them in a bowl, then stir them back into the pot. This gives the beans that signature creamy texture.
6. Shred and Serve
Shred the beef directly in the slow cooker, then stir everything together so the meat and beans soak up all the delicious flavor.
7. Serving Ideas
- Spoon the beef and beans into warm tortillas for burritos, topped with shredded cheese, salsa, and sour cream.
- Serve over rice for a hearty dinner.
- Or — my favorite — enjoy leftovers for breakfast with a fried egg on top and a tortilla to soak up all those savory juices!
Tips for Success
- Soak overnight: This ensures the beans cook evenly and become tender without breaking apart.
- Check liquid levels: Add more water if the mixture looks dry during cooking.
- Creamy hack: Mash a small portion of the beans at the end for that perfect texture.
- Add spice (optional): If you like a little heat, toss in a diced jalapeño or a pinch of cayenne.
- Double the recipe: It freezes beautifully — perfect for easy meal prep!
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Final Thoughts
This Slow Cooker Pinto Beans and Beef recipe is everything you want in a home-cooked meal — warm, hearty, and deeply satisfying. Whether you enjoy it in a bowl, wrapped up as burritos, or with a fried egg on top for breakfast, it’s pure comfort in every bite.
Set it, forget it, and let your slow cooker do the magic. By the time dinner rolls around, you’ll have a melt-in-your-mouth roast surrounded by creamy, flavorful beans that taste like they’ve been simmering all day — because they have!
