Southwest Chuck Roast with Black Beans

By á-168951

Ingredients

• Serve with yellow rice and toasted Cuban bread.
• 1 (3 to 4 lb) boneless chuck roast, trimmed
• 3 Tbs olive oil, divided
• 1 tsp freshly ground pepper
• 2 medium onions, chopped
• 1 cup dry red wine
• 1 1/2 tsp salt
• 1 (14 oz) chicken broth
• 1 (14 1/2 oz) can petite diced tomatoes, drained
• 1 (10 oz) can diced tomatoes and green chiles, drained
• 2 Tbs dried parsley flakes
• 1 Bay leaf
• 1 (15 oz) can black beans, rinsed and drained

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Rub roast evenly with 2 Tbs 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.

Remove roast from marinade, reserving marinade. Pat roast dry with paper towels, and sprinkle evenly with 1 1/2 tsp salt.

Brown roast 4 minutes on each side in remaining 1 Tbs 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.

Bake at 300 degrees for 1 1/2 hours. Turn roast and bake 1 1/2 to 2 more hours or until meat shreds easily with a fork.

Remove and discard bay leaf. Stir in black beans, and cook, stirring occasionally, over medium-low heat 10 minutes or until thoroughly heated.