SPICY POT ROAST WITH BLACK BEANS AND BOCK BEER

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.