Comforting Mexican pot roast is prepared in the slow cooker with saucy beans.


3 pounds boneless bottom round or chuck roast (in one whole piece)
Kosher salt and freshly ground black pepper
3 cloves garlic, minced (about 1 tablespoon)
1 large onion, chopped (about 1 1/2 cups)
1 or 2 jalapeƱo peppers, finely chopped
1 cup dried pinto beans, well-rinsed and picked over
1 (28-ounce) can whole tomatoes, preferably San Marzano, crushed by hand
1 tablespoon ancho chili powder
1 tablespoon ground cumin
3 bay leaves
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 cup low-sodium beef broth, plus additional as needed
1/4 cup tequila
1 cup sour cream, preferably Mexican crema
1 tablespoon juice from 1 whole lime
2 tablespoons minced fresh cilantro leaves
Flour tortillas


Step 1
Place meat in the slow cooker and add garlic, onion, jalapenos, beans, tomatoes, chili powder, cumin, bay leaves, Worcestershire sauce, vinegar, beef broth, and tequila. Season with about a teaspoon of salt. Cook on low until beef is tender and beans are cooked, 8 to 10 hours, adding additional broth as needed to keep beans saturated and submerged.

Step 2
Mix sour cream with lime juice and cilantro in a small bowl. When beans are tender and pot roast yields to a fork, taste and adjust seasonings. Serve meat and beans with warm tortillas and crema.