Slow Cooker Chili with Shredded Beef & Beans

0 (Optional step): If using a slow cooker with a stovetop friendly insert, sear the beef in butter. First, pat the roast dry and sprinkle one side with sea salt. Put the salted side down to sear in butter (or olive oil) over high heat for 3-4 minutes. Flip the roast and turn off the heat. Once the butter stops sizzling, transfer the insert to the slow cooker.
1 Add the chopped onion (or onion powder), canned tomatoes, and spices to the slow cooker with the beef roast. Set the slow cooker on low for 8 hours, and set a separate timer for 6 hours.
2 At the 6 hour mark, break the roast up with a spoon/fork and leave in slow cooker. To the slow cooker, add the pinto beans, and then stir and cover to continue cooking.
3 Once the timer goes off, shred any beef that wasn’t previously shredded, and give the chili a good stir. Spoon into bowls, top with cilantro and cheese, and enjoy!