Spicy Pot Roast with Black Beans and Bock Beer

"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."
Spicy Pot Roast with Black Beans and Bock Beer created by GaylaJ
Ready In:
3hrs 10mins




  • 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.

Join The Conversation

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  1. Susie D
    5 stars all the way! I used a smaller roast, but left all other ingredients the same. After searing the meat, I threw everything in the crockpot. It cooked on high 5-6 hours. I thickened the broth with a small amount of cornstarch. The flavor here is delicious! Spicy, but not hot. And the beer under note is divine. This is a keeper and jumped straight into my Best of 2017 cookbook. =)
  2. Susie D
    adapted for
  3. DailyInspiration
    This is a nice and spicy way to prepare roast. Loved the addition of the rotel and black beans. I used a nice 3-4# chuck roast so we'll have plenty of leftovers to keep sampling this week. I actually cooked the roast in my oblong 9 x 13 crockpot for about 10 hours. Great results.
  4. breezermom
    This turned out very tender and tasty. I had to leave the lid off to let some of the liquid cook off so I could use the mixture on a tortilla. Otherwise it would have been perfect over rice. i did not find it to be spicy or hot, so I added some cayenne pepper and chopped up a jalapeno to serve. Delicious! Thanks for sharing. Made for a Smok'in Chef for CQ 2017.
  5. Gingita
    My family loved this. It's easy and tastes great. It was absolutely delicious- an authentic black beans and pork dish. Great with fresh tortillas or with rice. I'll definitely be making it again and again.



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