Chile Beer Pot Roast - cooking recipe

Ingredients

1 (3 lb.) beef chuck pot roast or pork shoulder blade roast
2 Tbsp. cooking oil
1 (7 1/2 oz.) can tomatoes, cut up
1 (4 oz.) can chopped green chile peppers
1/2 c. beer or beef broth
2 tsp. chili powder
2 tsp. instant beef bouillon
1/4 c. beer or beef broth
2 Tbsp. flour

Preparation

Trim excess fat from meat.
In Dutch oven, brown meat. Combine undrained tomatoes, undrained chile peppers, 1/2 cup beer, chili powder and bouillon.
Pour over meat.
Bring to boiling, reduce heat.
Cover and simmer 2 to 2 1/2 hours or until meat is tender.
Remove meat to ovenproof platter.
Keep warm.