Spicy Pot Roast with Black Beans and Bock Beer
- Ready In:
- 3hrs 10mins
- 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 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. =)
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.