Spicy Pot Roast With Black Beans And Bock Beer Recipes

Steps:

• Heat the oil in a large saute pan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, cumin, salt, chile powder and cayenne and cook until fragrant, about 30 seconds. Add the chiles, beans and broth and bring to a simmer. Cook, stirring occasionally, until the beans have softened and the sauce has thickened, 5 to 7 minutes. Transfer to a serving bowl and sprinkle with cilantro leaves and Cotija.

Steps:

• Halve roast; sprinkle with salt and pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1-1/2 teaspoons oil. When oil is hot, brown 1 roast half on all sides. Remove; repeat with remaining beef and 1-1/2 teaspoons oil., Add broth to pressure cooker. Cook 2 minutes, stirring to loosen browned bits from pan. Press cancel. Return all to pressure cooker; add onion., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 60 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel. , Remove roast; keep warm. Add mushrooms, snow peas and black bean sauce to pressure cooker. Select saute setting and adjust for low heat. Cook and stir until vegetables are tender; 6-8 minutes., In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with roast, hot cooked rice and green onions.

Steps:

• Sprinkle roast with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown roast 3-4 minutes on each side. Transfer to a 6-qt. slow cooker. Add onion. Whisk together black bean sauce and broth; pour over roast. Cook, covered, on low 5-6 hours., Add mushrooms and snow peas; continue cooking on low until meat is tender, about 30 minutes. , Remove roast and vegetables to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve roast with hot cooked rice and sauce. Sprinkle with green onions.

Steps:

• 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.

Steps:

• Cut roast into large chunks and place in crock pot.
• Mix soups and Rotel together and pour over roast.
• Cook on Low approximately 8 hours or on High for 5 hours, depending on your crock pot. I use an older pot that has settings from 1 to 6 -- and I set mine on 4.

Steps:

• Rinse and sort beans.
• Combine everything in crock pot.
• Cook on low for 8 hours. Salt to taste when finished.

Steps:

• Sprinkle roast evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
• Brown roast on all sides in hot oil in a large ovenproof Dutch oven over medium-high heat. Add onion. Remove Dutch oven from heat.
• Stir together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, root beer, chili sauce and garlic until blended. Pour root beer mixture over roast mixture in Dutch oven.
• Bake covered at 300 degrees for 3 hours or until tender.

Steps:

• Preheat oven to 325 degrees F.
• Crumble mincemeat & put in saucepan.
• Add water & stir until mincemeat is moistened completely.
• Add brandy, salt, ginger & tapioca.
• Bring to boil, stirring constantly.
• Remove bone from meat.
• Tie string around boned roast to hold it together & to make carving easier.
• Put meat in pan with tight-fitting lid [or Dutch oven].
• Pour mincemeat mixture over chuck roast.
• Cover pan & bake 3 hours. Don't remove lid during cooking.