POT ROAST WITH SOY OR LIMA BEANS

Pot Roast with Soy or Lima Beans image

Provided by Mark Bittman

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 7

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Ingredients

2 tablespoons neutral oil, like corn or grapeseed
3 to 4-pound bone-in chuck roast
Freshly ground black pepper
1 pound shelled soy or lima beans (frozen are fine)
1/4 cup soy sauce
2 tablespoons mirin or 1 tablespoon sugar
Salt if necessary

Steps:

Preheat oven to 450 degrees. Heat a large ovenproof skillet that can later be covered over high heat for about a minute. Add oil and, after a moment, meat. Immediately transfer to oven. Let sit there for 10 minutes, then turn and brown other side for 10 minutes.
Remove meat from oven, and sprinkle with pepper. Add beans to pot, along with soy sauce and 1 cup water. Cover, and return to burner, adjusting heat so mixture simmers. Cook slowly, turning about every half-hour, until meat is very tender, at least 2 hours (and not unlikely 4). If heat is low enough -- just a few bubbles should appear at a time -- you will not need to add more liquid, but do so if the mixture threatens to dry out.
When meat is done, taste, and add salt if needed; serve with beans and sauce.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 11 grams, Fiber 3 grams, Protein 47 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 1 gram, TransFat 0 grams