Spicy Pot Roast with Black Beans and Bock Beer

Ingredients

• 2-2 1/2 lbs boneless beef chuck roast
• 1 cup dry black beans
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 1 tablespoon chopped garlic
• 1/4 cup flour
• 1/4 cup barbecue seasoning
• 2 tablespoons vegetable oil

• 2 (10 ounce) cans original Rotel tomatoes (tomatoes and green chiles)

• 1 (12 ounce) bottle of shiner bock beer (or any local bock beer)

Directions

1. 1

   Note- you can use plain diced tomatoes or the milder Rotel tomatoes if you prefer less spice.

2. 2

   Boil black beans with 2 cups water in a 1 qrt saucepan over medium high heat 2 minutes.

3. 3

   Remove from heat, cover and let stand for one hour.

4. 4

   Meanwhile chop all the vegetables.

5. 5

   Combine flour and BBQ seasoning on a plate.

6. 6

   Cut roast into sections; trim away any fat.

7. 7

   Turn roast pieces in the flour mixture to coat all sides.

8. 8

   Heat oil in a 5 qrt pot or Dutch oven over medium heat 3 minutes.

9. 9

   Sear beef 3 minutes per side to brown.

10. 10

    Remove from pot and set aside.

11. 11

    Add onion, and garlic to pot; saute 3 minutes.

12. 12

    Add cans of tomatoes and the beer; scrape pot to loosen and stir in any browned bits from bottom.

13. 13

    Bring to a boil.

14. 14

    Drain beans and stir into pot.

15. 15

    Add beef and bell pepper.

16. 16

    Cover pot and reduce heat to medium low.

17. 17

    Cook 1 hour, then stir.

18. 18

    Cook 1 more hour, or until meat is fork-tender.

19. 19

    Stir occasionally, especially during last half hour of cooking.

20. 20

    Add 1/2- 1 cup water if cooking liquid reduces too low in order to prevent beans from sticking and not cooking properly.

21. 21

    Break meat apart into chunks and shreds with a fork or spoon.

22. 22

    Serve over rice or on flour tortillas.