Spicy Pot Roast with Black Beans and Bock Beer Recipe #39650
This is not your typical pot roast. It's a spicy (can be adjusted to your liking) and hearty dish. My husband loves it, but he doesn't know it's pretty low in fat and calories. It's very easy, but takes some time - start it about 3 - 4 hours before serving. We often keep it warm in the crockpot and serve it at tailgate parties with hot tortillas.
by PanNan
3¼ hours | 10 min prep
SERVES 8
- 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)
- Note- you can use plain diced tomatoes or the milder Rotel tomatoes if you prefer less spice.
- Boil black beans with 2 cups water in a 1 qrt saucepan over medium high heat 2 minutes.
- Remove from heat, cover and let stand for one hour.
- Meanwhile chop all the vegetables.
- Combine flour and BBQ seasoning on a plate.
- Cut roast into sections; trim away any fat.
- Turn roast pieces in the flour mixture to coat all sides.
- Heat oil in a 5 qrt pot or Dutch oven over medium heat 3 minutes.
- Sear beef 3 minutes per side to brown.
- Remove from pot and set aside.
- Add onion, and garlic to pot; saute 3 minutes.
- Add cans of tomatoes and the beer; scrape pot to loosen and stir in any browned bits from bottom.
- Bring to a boil.
- Drain beans and stir into pot.
- Add beef and bell pepper.
- Cover pot and reduce heat to medium low.
- Cook 1 hour, then stir.
- Cook 1 more hour, or until meat is fork-tender.
- Stir occasionally, especially during last half hour of cooking.
- Add 1/2- 1 cup water if cooking liquid reduces too low in order to prevent beans from sticking and not cooking properly.
- Break meat apart into chunks and shreds with a fork or spoon.
- Serve over rice or on flour tortillas.
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5 stars