Cowboy Pot Roast
Prep Time
Serves
Cooking Mode
1½ lb inside round roast
½ tsp salt
1 tbsp olive oil
1 onion, chopped
1 jalapeno, seeded and chopped
1 tbsp chili powder
2 cloves garlic, minced
19 oz 1 can diced tomatoes
19 oz 1 can pinto beans, drained and rinsed
lime wedges, for serving
1½ lb inside round roast
½ tsp salt
1 tbsp olive oil
1 onion, chopped
1 jalapeno, seeded and chopped
1 tbsp chili powder
2 cloves garlic, minced
19 oz 1 can diced tomatoes
19 oz 1 can pinto beans, drained and rinsed
lime wedges, for serving
Directions
1Pat meat dry with paper towel and season with salt. In large Dutch oven or oven-proof high-sided skillet, heat oil over medium-high. Brown roast on all sides, 5 to 8 min. Transfer roast to plate.
2Add onion, jalapeno, chili powder and garlic to Dutch oven. Cook, stirring, 2 to 3 min., or until vegetables start to soften. Pour in diced tomato and pinto beans. Bring to a simmer. Add roast to Dutch oven mixture. Cover.
3Transfer lidded Dutch oven to preheated 400°F (200°C) oven. Bake 20 to 25 min. or until meat thermometer inserted in centre of roast reads 145°F (63°C). Transfer roast to cutting board (keep sauce warm). Let roast stand 5 to 10 min. Thinly slice, serve with sauce and lime wedges.
Tips
1
Substitute kidney, Romano or black-eyed peas for pinto beans.
Disclaimer
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Personal Note
Personal Note
