Bock-Simmered Pot Roast with Black Beans
2 to 3 pounds boneless Beef Chuck Roast
1/4 cup flour plus 3 Tablespoons Adams Reserve Southwest or Val
2 Tablespoons olive or vegetable oil
1 each medium-size onion and red bell pepper, chopped
4 cloves garlic, finely chopped
2 cans black beans, rinsed and drained
2 cans tomatoes with green chilies
1 bottle Cookwell & Company Bock & Brown Sugar Marinade
Cut roast into 5 or 6 sections. Combine flour and rub; dredge roast i
Heat oil in a Dutch oven or 6-quart pot over Medium-High heat 3 minute
s. Add roast; sear 3 to 5 minutes per side or until well-browned. Re
move to a platter.
Add onion, bell pepper and garlic to same skillet; Sautèacute; 3 minut
es. Add beans, tomatoes with green chilies and Cookwell marinade. Sc
rape bottom of pot with a cooking spoon to loosen browned bits.
Return roast to pot; bring liquid to a boil. Reduce heat to Low; cover
pot and simmer very gently 2 hours or until tender. Remove lid durin
g last 20 minutes.
Break beef apart with two forks. Serve over rice or in flour tortilla