Southwest Pot Roast
| 10 |
220 |
127 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
3 h 30 min |
20
|
Ingredients
|
1 tbsp
|
Canola oil
|
|
3 tbsp
|
All-purpose white flour
(Hill Country Fair)
|
|
1/2 tsp
|
Salt
|
|
1/2 tsp
|
Black pepper
|
|
1 kg
|
Beef roast, lean
(boneless chuck roast)
|
|
1 cup
|
Beer (5% alcohol)
(Mexican beer - corona, sol, etc.)
|
|
284 gm
|
H-E-B Diced Tomatoes with Green Chiles
|
|
426 gm
|
Sweet corn, canned, undrained
(H-E-B No Salt Added)
|
|
15
|
Black beans, canned
(H-E-B No Salt Added - drained & rinsed)
|
|
2 cup
|
H-E-B Mild Picante Sauce
|
Instructions
- Preheat oven to 325ºF.
- Heat oil in a Dutch oven on medium-high until hot.
- Combine flour, salt, and pepper in sealable plastic bag. Add roast and turn to coat evenly.
- Remove roast from bag, shake off any excess flour and place in hot pan. Brown on all sides
- Add roast, beer, tomatoes, corn, black beans, and picante sauce to the Dutch oven. Cover tightly, place in the preheated oven, and cook for 3 to 3 1/2 hours or until fork tender. Remove from oven and cool for 10 to 15 minutes.
- Shred beef with a fork, removing any remaining fat. Stir to incorporate all ingredients in pan and serve.
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
