2 to 3 poundsboneless Beef Chuck Roast,
1/4cupflour plus 3 Tablespoons Adams Reserve Southwest or Val Verde Rub,
2Tablespoonsolive or vegetable oil,
1each medium-size onion and red bell pepper, chopped,
4clovesgarlic, finely chopped,
2cansblack beans, rinsed and drained,
2canstomatoes with green chilies,
1bottleCookwell & Company Bock & Brown Sugar Marinade,
1Cut roast into 5 or 6 sections. Combine flour and rub; dredge roast in mixture.
2Heat oil in a Dutch oven or 6-quart pot over Medium-High heat 3 minutes. Add roast; sear 3 to 5 minutes per side or until well-browned. Remove to a platter.
3Add onion, bell pepper and garlic to same skillet; Sautèacute; 3 minutes. Add beans, tomatoes with green chilies and Cookwell marinade. Scrape bottom of pot with a cooking spoon to loosen browned bits.
4Return 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 during last 20 minutes.
5Break beef apart with two forks. Serve over rice or in flour tortillas
No Nutritional Information Available