Bock-Simmered Pot Roast with Black Beans

Prep Time:
15 minutes
Cook Time:
120 minutes
6 - 8 servings

Cooking Connections


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

Nutritional Information

No Nutritional Information Available

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