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Bock-Simmered Pot Roast with Black Beans

Cooking Connections

Family-friendly

Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

120 minutes

Makes:

6 - 8 servings

Ingredients

2 to 3  pounds  boneless Beef Chuck Roast

1/4  cup  flour plus 3 Tablespoons Adams Reserve Southwest or Val Verde Rub

2  Tablespoons  olive or vegetable oil

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

Instructions


Cut roast into 5 or 6 sections. Combine flour and rub; dredge roast in mixture.

Heat 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.

Add 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.

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 during last 20 minutes.

Break beef apart with two forks. Serve over rice or in flour tortillas
Nutritional Information
No Nutritional Information Available
Source:
Cooking Connections

Created 07/31/2009
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