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Nutrition Facts
Serving Size 286 g
(Approx. 8 Servings)
Amount Per Serving
Calories 390 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 85 mg 28%
Sodium 200 mg 8%
Total Carbohydrate 24 g 8%
Dietary Fiber 6 g 24%
Sugars 4 g
Protein 28 g
Vitamin A 10% Iron 20%
Vitamin C 30% Calcium 4%
*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.

Shiner Bock Pot Roast with Black Beans

Prep Time
30 minutes
Cook Time
2 h 30 m
Total Time
3 hours
8  People


Recipe makes 8 Servings

1 cup(s) Goya Black Beans
1/4 cup(s) H-E-B Baker's Scoop All Purpose Flour
1/4 cup(s) Adams Texas BBQ Seasoning
2 Lb beef chuck roast, boneless
2 Tbsp Hill Country Fare Vegetable Oil
1 medium white onion, chopped
1 Tbsp H-E-B Peeled Garlic
2 Rotel Diced Tomatoes & Green Chiles (two 10 oz cans)
12 Oz Shiner Bock Beer
1 medium green bell peppers, chopped
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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.
Combine flour and BBQ seasoning on a plate.
Cut roast into sections, trim away and discard fat, then 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, then remove from pot, and set aside.
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.
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.
Break meat apart into chunks, and shred with a fork or spoon.



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