Slow Cooker Beef and Beans. This slow cooker 3-ingredient beef and beans dish is my fun new version of the simple food my great-grandma made when cash was short but everyone needed full tummies. You use just one pound of beef, add lots of beans, and let slow heat work its magic. The beans grab all the yummy beef taste and get soft and warm, with few items to buy and no big spending. Mix it up fast in the morning, then come home to tender pulled beef and smooth beans in thick, tasty juice that feeds a family or lasts for lunch all week.
Super cheap and cozy! Tender beef melts into creamy pinto beans in a rich broth after slow cooking. Just 3 items make a big pot that stretches far. Perfect for busy days—serve with bread, rice, or potatoes. Leftovers turn into burritos or nachos. Feeds 6 easily, warms hearts like grandma’s hugs.
Servings: 6
Ingredients
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1 pound beef chuck roast or stew meat (cut off extra fat)
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4 cups cooked pinto beans, drained (or three 15-oz cans, drained and rinsed)
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4 cups low-salt beef broth
Slow Cooker Beef and Beans: Directions
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Put the beef at the bottom of a 4- to 6-quart slow cooker. Keep roast whole or spread out stew meat flat.
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Add drained pinto beans over and around the beef. Spread them even so they hug the meat.
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Pour beef broth on top. Liquid should cover most; a few beans showing is fine.
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Put on the lid. Cook on LOW 8-10 hours or HIGH 4-5 hours, till beef shreds easy with forks and beans are soft.
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Shred beef right in the cooker with two forks into small bits. Mix into beans and juice well.
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Taste and add a tiny bit of salt if you like, per bowl. Serve hot with bread, rice, or potatoes!
Scoop into bowls with bread slices, cornbread, or toast to mop up juice. Try it on rice, noodles, or potatoes to make more. Add a green salad or steamed veggies for a full meal. Leftovers heat great—wrap in tortillas for burritos or top chips with cheese for fun twists.