3 - 6 lb. roast
2 c. dry beans, washed and sorted
1 can Rotel tomatoes and green chilies
1 c. mushrooms, chopped (optional)
1 (8 oz.) can tomato sauce
1/4 c. sugar
1 onion, sliced
Garlic salt
Salt and pepper, both as desired

Place dry pinto beans in bottom of large roasting pan. Lay roast on top of beans. Pour remaining ingredients evenly over roast. Fill roasting pan with enough water to almost cover roast and cook for 12 - 14 hours SLOWLY at 250 degrees. May need to add additional water as it is cooking. Towards the end, be sure not to add too much. The beans are wonderful if left over for chili, etc.