Slow Cooker Pot Roast with Pinto Beans

Instructions:

1. Season the pot roast with salt, pepper, chili powder, and garlic powder before placing it in the slow cooker. Sprinkle the chopped onion over the pot roast.
2. Add the dried pinto beans and canned diced tomatoes to the slow cooker.
3. Pour enough water to halfway submerge the roast.
4. Cook the beef until it is very soft and easily tears apart, which usually takes about 10 to 12 hours on low or 6 to 8 hours on high.
5. After cooking, shred the beef into bite-sized pieces using two forks. Return the shredded meat to the bean and tomato mixture and stir.
6. Serve over fluffy mashed potatoes, spooning some of the rich sauce over the dish. Garnish with freshly cut parsley, if desired.

Note: This dish can be prepared ahead of time and freezes well. Store in sealed containers in the freezer for up to three months. When ready to eat, defrost in the oven for a warm and comforting supper.