Nutrition per serving may change if servings are adjusted.
1 2½- to 3-pound boneless arm chuck roast
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
½ teaspoon garlic powder
1 medium onion, cut into wedges
1 (15 ounce) can pinto beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
1 (4 ounce) can diced green chiles
⅓ cup chipotle barbecue sauce
Trim fat from roast. Place in a 3½- to 4-quart slow cooker. Season with chili powder, cumin, oregano, and garlic powder. Top with onion, beans, tomatoes, and green chiles. Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours
Just before serving, if slow cooker is on low, adjust the setting to high-heat. Remove roast and cut into 8 portions; return to mixture in slow cooker. Stir in barbecue sauce. Cover and cook about 5 minutes or until heated through.