2 1/2 hours
2 to 2 1/2 pounds boneless beef chuck roast
1 cup dry black beans
1 medium onion, chopped
1 medium green bell pepper, chopped
1 Tbsp. chopped garlic
1/4 cup flour
1/4 cup BBQ seasoning
2 tablespoons vegetable oil
2 (10 ounce) cans diced tomatoes with green chilies
1 (12 ounce) bottle Shiner Bock beer
Boil black beans with 2 cups water in a 1-quart saucepan over Medium-High heat 2 minutes. Remove from heat, cover and let stand 30 to 60 minutes. Meanwhile, chop onion, bell pepper and garlic and set aside.
Combine flour and BBQ seasoning on a plate. Cut roast into sections; trim away and discard fat. Turn roast pieces in flour mixture to coat all sides.
Heat oil in a 5-quart pot or Dutch oven over Medium heat 3 minutes. Sear beef 3 minutes per side to brown. Remove from pot and set aside.
Add onion and garlic to pot; saute 3 minutes. Add tomatoes with green chiles and beer; scrape pot to loosen and stir in any browned bits from bottom. Bring to a boil. Drain beans and stir into pot. Add beef and bell pepper.
Cover pot and reduce heat to Medium-Low. Cook 1 hour, then stir. Cook 1 more hour, or until meat is fork-tender. Stir occasionally, especially during last half hour of cooking. Add 1/2 to 1 cup water if cooking liquid reduces too low or beans may stick and not cook properly.
Break meat apart into chunks and shred with a fork or spoon. Serve over rice or in flour tortillas.
Calories: 320, Fat Calories: 80, Total Fat: 9g, Cholesterol: 80mg, Sodium: 780mg, Carbohydrates: 23g, Dietary Fiber: 6g, Protein: 32g, Iron: 20, Calcium: 4, VitaminC: 30%, VitaminA: 6%
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