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Nutrition Facts
Serving Size 268 g
(Approx. 8 Servings)
Amount Per Serving
Calories 370 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 530 mg 22%
Total Carbohydrate 41 g 14%
Dietary Fiber 1 g 4%
Sugars 0 g
Protein 27 g
Vitamin A 0% Iron 20%
Vitamin C 25% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Bock-Simmered Pot Roast with Black Beans
Prep Time
15 minutes
Cook Time
2 hours
Total Time
2 h 15 m
8  People


Recipe makes 8 Servings

3 Lb chuck roast, boneless
1/4 cup(s) flour
3 Tbsp Adam's Reserve Southwest Rub
2 Tbsp 100% pure olive oil
1 medium white onion, chopped
1 red bell pepper, chopped
4 garlic, minced
32 Oz black beans, rinsed and drained
29 Oz diced tomatoes with green chilies
24 Oz Cookwell & Company Bock & Brown Sugar Marinade
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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 and sear 3 to 5 minutes per side or until browned. Transfer to a platter.
Add onion, bell pepper and garlic to same skillet; sauté 3 minutes.
Add beans, tomatoes with green chilies and marinade.
Scrape bottom of pot with a cooking spoon to loosen browned bits.
Return roast to pot and bring liquid to a boil.
Reduce heat to low, cover pot and simmer very gently for 2 to 3 hours or until tender. (You can also add contents of pot to slow cooker on medium heat.)
Remove lid during last 20 minutes.
Break beef apart with two forks and serve over rice or in flour tortillas.



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