Shiner Bock Pot Roast with Black Beans

Instructions

1. 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 30-60 minutes.
2. Combine flour and BBQ seasoning on a plate.
3. Cut roast into sections, trim away and discard fat, then turn roast pieces in flour mixture to coat all sides.
4. Heat oil in a 5-quart pot or Dutch oven over medium heat 3 minutes; sear beef 3 minutes per side to brown, then remove from pot, and set aside.
5. Add onion and garlic to pot, and sauté 3 minutes; add tomatoes with green chiles and beer, and bring to a boil; drain beans, and stir into pot, then add beef and bell pepper.
6. Cover pot, and reduce heat to medium-low; cook 1 hour, then stir; cook 1-1 1/2 hours more, or until meat is fork-tender (stir occasionally, especially during last half hour of cooking); add 1/2-1 cup water if cooking liquid reduces too low, or beans may stick and not cook properly.
7. Break meat apart into chunks, and shred with a fork or spoon.