Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.


This fall-apart Mexican pot roast is meant to be tucked into tortillas with saucy, cowboy-style pinto beans. [Photograph: Jennifer Olvera]

Offering the ultimate in one-pot cooking, this fall-apart Mexican-style pot roast is prepared in the slow cooker, along with saucy, cowboy-style pinto beans that have been rinsed but not pre-soaked. Once cooked, just wrap the combo up in warm flour tortillas with a dollop of lime crema and enjoy.

Make sure you check in on it periodically, adding additional liquid as necessary, to keep the beans steeping and ensuring they'll be tender in the end.

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: