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Bock-Simmered Pot Roast with Black Beans

Cooking Connections


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

120 minutes


6 - 8 servings


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


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
Cooking Connections

Created 07/31/2009
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