Southwest Chuck Roast With Black Beans |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
This Southwest Chuck Roast is marinated in red wine and is cooked with tomatoes and chile peppers. Serve with yellow rice and toasted Cuban bread. Ingredients:
1 (3- to 4-lb.) boneless chuck roast, trimmed |
3 tablespoons olive oil, divided |
1 teaspoon freshly ground pepper |
2 medium onions, chopped |
1 cup dry red wine |
1 1/2 teaspoons salt |
1 (14-oz.) can low-sodium chicken broth |
1 (14 1/2-oz.) can petite diced tomatoes, drained |
1 (10-oz.) can diced tomatoes and green chiles, drained |
2 tablespoons dried parsley flakes |
1 bay leaf |
1 (15-oz.) can black beans, rinsed and drained |
Directions:
1. Rub roast evenly with 2 Tbsp. olive oil and 1 tsp. pepper. Place roast in a shallow dish or a large zip-top plastic freezer bag; add chopped onions and 1 cup red wine. Cover or seal, and chill at least 8 hours or up to 24 hours, turning once.
2. Remove roast from marinade, reserving marinade. Pat roast dry with paper towels, and sprinkle evenly with 1 1/2 tsp. salt.
3. Brown roast 4 minutes on each side in remaining 1 Tbsp. hot oil in a large heavy-duty roasting pan over medium-high heat. Stir in chicken broth, next 4 ingredients, and reserved marinade; bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil.
4. Bake at 300° for 1 1/2 hours. Turn roast, and bake 1 1/2 to 2 more hours or until meat shreds easily with a fork.
5. Remove and discard bay leaf. Stir in black beans, and cook, stirring occasionally, over medium-low heat 10 minutes or until thoroughly heated.
|
|