Slow Cooker Chipotle Chili Pot Roast with Beans

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by Nancy

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This slow cooked pot roast with homemade chili seasonings and black beans, couldn’t be easier to make.

Recipes that make the house smell good as they cook are the best.

And this chili pot roast is one of those recipes.

It’s tender, hearty and easy to make.

About Cooking

This roast is cooked with water, a homemade blend of chili seasonings, and black beans in a slow cooker (crockpot), on low for 8 hours.

Since the beef roast in this recipe is cooked with “moist heat” (cooked with liquid), it’s called a “pot roast” (as opposed to “roast beef” that’s cooked dry).

For a Tender Pot Roast

For a pot roast to be tender, it needs to cook low-and-slow (braising) which tenderizes the meat fibers.

Although in this recipe the pot roast is cooked in a slow cooker, a pot roast can also be cooked in the oven, on the stove top, in a pressure cooker or in an instant pot.

It may seem counter intuitive given how tender and moist a pot roast is, but the best cuts of beef for a pot roast are those that:

are relatively inexpensive,
are tough,
have less fat
are lean, and
have a good amount of connective tissue (this is what slowly breaks down to make the meat tender when it’s cooked at a low heat for a long period of time (braised); but if cooked quickly it can be quite tough)

Best Cuts of Meat for a Pot Roast:

Chuck

Chuck roast, shoulder steak, boneless chuck roast, or chuck shoulder pot roast, chuck seven-bone pot roast (also called 7-Bone), or beef chuck arm

Round

Rump roast, bottom round, top round roast

Brisket

The “flat cut” is leaner, and the “point cut” has more fat.

TIP – sometimes the label on a brisket doesn’t specifically say “flat” or “point” cut.

But the flat cut is generally larger and shaped like a rectangle or square, as opposed to the point cut that is generally thicker, smaller, and has a pointed shape on one of the ends.

These 3 cuts of meat come from areas of the animal that get a lot of exercise, and where the muscles are highly used.

And as a result, these cuts of meat are leaner and have less fat.

The chuck comes from the shoulder, the round comes from the back part of the cow that includes the rump and hind leg, and the brisket comes from the top of the cow’s front legs.

About Serving

After this pot roast is cooked, just the meat is temporarily transferred to a large plate so that any fat can be trimmed off and discarded.

Next, the meat is pulled apart in fairly large pieces and put back into the slow cooker pot with the warm chili and beans.

Then it’s ready to serve.

I like to serve the meat along with the chili and bean mixture in a bowl with rice and top it with chopped green onions.

The combination tastes so good.

But I’m sure that this pot roast would also be wonderful served with noodles, potatoes or just by itself.

About the Masa Flour in this Recipe

The masa flour in this recipe adds a subtle corn flavor to the dish and thickens the liquid.

If you find a small package of masa flour or are able to buy a small amount in bulk, that’s great.

But sometimes masa flour is only available in a 4-pound or similar size package which may be hard to use up unless you make tortillas or tamales.

And the expiration date for masa flour may not be for very long.

So, if you want to omit the masa flour, the recipe should still taste delicious.

Let’s check out the ingredients.

Boneless chuck roast (or round, brisket, rump roast), canned black beans, chopped onions, masa flour (optional), water and olive oil

For the Seasonings – Chipotle chili powder, regular red chili powder, granulated garlic, onion powder, ground cumin, dried oregano, salt and ground black pepper

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Prepare the Pot

For the Slow Cooker Pot – Drizzle olive oil in the bottom of the pot.

Using a silicon cooking brush or a pastry brush spread the oil along the bottom surface of the pot and up the sides about a couple inches.

Add the Ingredients

Seasonings and Beans – In the slow cooker pot, add black beans, chopped onions, granulated garlic, dried oregano, salt, pepper, Chipotle chili powder, regular red chili powder, ground cumin, onion powder and masa flour.

Water – To the pot, add water.

Stir

…stir…

…until the spices are incorporated.

Add the Roast

To the pot, add the roast.

Lay the roast in the pot so that the ingredients cover it.

Cook

…cover the pot with a lid.

Cook on the low setting for 8 hours.

Transfer Meat onto a Plate

After the pot roast is done cooking, with a spoon, move the chili off of the top of the beef.

Using cooking tongs, carefully transfer the meat onto a large plate.

Remove Fat from the Roast

With 2 forks, pull off the fat and discard it.

Then pull the beef apart in fairly large serving pieces.

Set aside for a moment.

Skim Off Fat in the Pot

Before putting the meat back into the pot – Skim any fat off of the top of the chili in the pot by slightly tipping a ladle or large spoon next to the liquid fat to remove it.

Put Beef Back in Pot

Next, transfer the pieces of beef…

…back into the slow cooker pot with the warm chili.

Just barely…gently stir the beef in the chili pot a little.

Don’t stir too much because the meat is so tender that the larger pieces will break apart.

Do a taste test and add more salt if needed.

Serve

Serve warm with rice, noodles, potatoes or just by itself.

This pot roast tastes really good with a side of cornbread.

Top with…

…chopped green onions.

Thank you so much for stopping by CCC!

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