COWBOY POT ROAST - DEE DEE'S

Cowboy Pot Roast - Dee Dee's image

Provided by Diane Atherton

Categories Roasts

Time 2h15m

Number Of Ingredients 11

1 1/2 tsp salt, divided
1 1/2 tsp pepper, divided
1 (14.5 ounce) can petite-cute diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chilies, undrained (i used hot diced tomatoes with habaneros)
1 medium onion, cut into 8 wedges (i chopped onions)
1 Tbsp chili powder
1 (2 1/2 to 3 lb) sirloin steak
2 Tbsp canola oil
2 (16-ounce) cans pinto beans, drained
1 (15-ounce) can black beans
pickled jalapeno pepper slices, optional

Steps:

1. Combine 1 teaspoon salt, 1 teaspoon pepper, and the next 4 ingredients in a medium bowl; set aside.
2. Sprinkle steak evenly with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown steak on all sides in hot oil in a large Dutch Oven over a medium high heat.
3. Pour tomato mixture over roast. Bring to a slow boil and reduce heat to a meduim low. Cover and simmer 1 1/2 hours to 2 hours or until meat is tender. (NOTE: make sure that this mixture is at a slow simmer, you could burn the tomato mixture if heat is to hot).
4. Remove steak from Dutch Oven, and cut into larger than bit size chunks; skim any fat from the Dutch Oven.
5. Mash 1 1/2 cans of the pinto beans and add to the Dutch Oven; add steak chucks and stir until combined.
6. Smimmer on med-low for an additional 10 minutes.
7. NOTE: This is a very thick hearty dish. The heat in this dish is entirely up to you. I used a can of HOT Diced Tomatoes with Habaneros. This was pretty spicy! We served this over rice and had a slice of cornbread with it. YUMMY! Also, you could add cummin and garlic and come up with a really nice Chili.