Spicy Pot Roast With Black Beans And Bock Beer - cooking recipe

Ingredients

2 - 2 1/2 lbs boneless beef chuck roast
1 cup dry black beans
1 medium onion, chopped
1 medium green bell pepper, chopped
1 tablespoon chopped garlic
1/4 cup flour
1/4 cup barbecue seasoning
2 tablespoons vegetable oil
2 (10 ounce) cans original Rotel Tomatoes (tomatoes and green chiles)
1 (12 ounce) bottle of shiner bock beer (or any local bock beer)

Preparation

Note- you can use plain diced tomatoes or the milder Rotel tomatoes if you prefer less spice.
Boil black beans with 2 cups water in a 1 qrt saucepan over medium high heat 2 minutes.
Remove from heat, cover and let stand for one hour.
Meanwhile chop all the vegetables.
Combine flour and BBQ seasoning on a plate.
Cut roast into sections; trim away any fat.
Turn roast pieces in the flour mixture to coat all sides.
Heat oil in a 5 qrt 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 cans of tomatoes and the 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- 1 cup water if cooking liquid reduces too low in order to prevent beans from sticking and not cooking properly.
Break meat apart into chunks and shreds with a fork or spoon.
Serve over rice or on flour tortillas.