Spicy Pot Roast with Black Beans and Bock Beer

Recipe by PanNan
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.