Texas Pot Roast - cooking recipe

Ingredients

1 1/2 teaspoons salt, divided
1 1/2 teaspoons black pepper, divided
1 (14 1/2 ounce) can diced tomatoes, drained
1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 large sweet onion, cut into several pieces
1 tablespoon chili powder
1 (2 1/2 lb) roast beef, trimmed (eye-of-round is great)
2 tablespoons olive oil or 2 tablespoons vegetable oil
2 (16 ounce) cans pinto beans, drained
1 (15 ounce) can black beans, drained
pickled jalapeno pepper, sliced (optional)

Preparation

COMBINE: 1 teaspoon salt, 1 teaspoon black pepper, both cans of tomatoes , onion and 1 tablespoon chili powder in a medium bowl.
SPRINKLE roast with 1/2 teaspoon salt and 1/2 teaspoon black pepper and brown on all sides in a large Dutch oven over medium-high heat. Place roast in a 5-1/2 quart slow cooker and pour tomato mixture over it. Cover and cook on HIGH for 5 to 6 hours or until meat shreds easily.
REMOVE roast and cut into large chunks; keep warm.
SKIM fat from juices in slow cooker. Mash 1-1/2 cans (about 2-3/4 cups) pinto beans; add to slow cooker. Stir in black beans and remaining 1/2 can pinto beans. Add roast beef chunks into slow cooker and cook on HIGH for about 20 minutes. Place a jalapeno pepper slice on each serving, if desired.