Spicy Pot Roast With Black Beans And Bock Beer
- 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.
boneless beef chuck roast, black beans, onion, green bell pepper, garlic, flour, barbecue seasoning, vegetable oil, tomatoes, bock beer
Taken from www.food.com/recipe/spicy-pot-roast-with-black-beans-and-bock-beer-39650 (may not work)