Shiner Bock Pot Roast with Black Beans
Source of Recipe
HEB Cooking Connection
Recipe Introduction
Preparation Time: 30 minutes
Cooking Time: 2 to 2 1/2 hours
Makes 6 to 8 servings
Nutrition Facts per Serving: 320 calories (80 from fat); 9 g total fat (2.5 g saturated fat); 80 mg cholesterol; 780 mg sodium; 23 g total carbohydrate; 6 g fiber; 32 g protein.
Daily Values: iron 20% (4.6 mg); calcium 4%; vitamin C 30%; Vitamin A 6%.
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We substituted jalapenos for the green pepper and used extra hot Rotel. Good but very hot. We also used a can of Coke instead of the beer. Was still very good.
List of Ingredients
2 to 2 1/2 pounds 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 Bar-B-Q seasoning
2 tablespoons vegetable oil
2 cans (10 ounces each) diced tomatoes with green chilies
1 bottle (12 ounce) Shiner Bock beer
Recipe
1. Boil black beans with 2 cups water in a 1-quart saucepan over Medium-High heat 2 minutes. Remove from heat, cover and let stand 30 to 60 minutes. Meanwhile, chop onion, bell pepper and garlic and set aside.
2. Combine flour and BBQ seasoning on a plate. Cut roast into sections; trim away and sicard fat. Turn roast pieces in flour mixture to coat all sides.
3. Heat oil in a 5-quart pot or Dutch oven over Medium heat 3 minutes. Sear beef 3 minutes per side to brown. Remove from pot and set aside.
4. Add onion and garlic to pot; saute 3 minutes. Add tomatoes with green chilies and beer; scrape pot to loosen and stir any browned bits from bottom. Bring to a boil. Drain beans and stir into pot. Add beef and bell pepper.
5. 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 to 1 cup water if cooking liquid reduces too low or beans may stick and not cook properly.
6. Break meat apart into chunks and shreds with a fork or spoon. Serve over rice or in flour tortillas.
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