This meal is always a hit with my family whenever I cook it.

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. Combine with beans and a can of chopped tomatoes.
Third, add enough water to halfway submerge the roast.
The beef should be cooked until it is very soft and readily tears apart, which usually takes about 10 to 12 hours on low or 6 to 8 hours on high.
After the beef has cooked for the specified amount of time, shred it into bite-sized pieces using two forks. Return the shredded meat to the bean and tomato mixture and stir.
Over a bed of fluffy mashed potatoes, spoon some of the rich sauce over this Slow Cooker Pot Roast with Pinto Beans. Toss in some freshly cut parsley for garnish, if you want.

If you want to prepare this dish ahead of time, you may. It freezes well. Put in sealed containers and store in the freezer for up to three months. When you need a warm supper, all you have to do is defrost it in the oven.