Spicy Pot Roast with Black Beans and Bock Beer
Elevate your comfort food game with this bold and flavorful Spicy Pot Roast with Black Beans and Bock Beer. This slow-cooked masterpiece combines a tender, perfectly seared beef chuck roast with smoky chipotle peppers, rich bock beer, and hearty black beans, all simmered together with warm spices like cumin and smoked paprika. The caramelized tomato paste adds a depth of flavor, while chunky carrots soak up the savory juices for a satisfying bite. This one-pot wonder is cooked low and slow, resulting in melt-in-your-mouth beef and a sauce that’s perfect for drizzling over rice or sopping up with crusty bread. Whether you're hosting dinner or meal-prepping for the week, this dish is a spicy, beer-infused twist on the classic pot roast that’s guaranteed to impress.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Vegetable oil
- 4 cloves Garlic cloves, minced
- 1 large Yellow onion, diced
- 2 peppers Chipotle peppers in adobo, chopped
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 tablespoons Tomato paste
- 12 ounces Bock beer
- 1 cup Beef broth
- 2 cups Black beans, drained and rinsed
- 3 Carrots, peeled and sliced into chunks
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
Instructions
Season the beef chuck roast generously with 2 teaspoons of salt and 1 teaspoon of black pepper on all sides.
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons of vegetable oil and sear the roast until it is deeply browned on all sides, about 3-4 minutes per side. Remove the roast and set it aside.
In the same pot, reduce the heat to medium and add the diced onion. Cook for 5 minutes until softened, scraping up any browned bits from the bottom of the pot.
Add the minced garlic, chopped chipotle peppers, cumin, and smoked paprika to the onions. Cook for an additional minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.
Pour in the bock beer and use a wooden spoon to scrape up any remaining browned bits at the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
Add the beef broth, black beans, and sliced carrots to the pot. Stir to combine.
Return the seared beef chuck roast to the pot, nestling it into the liquid and vegetables.
Cover the pot with a lid and reduce the heat to low. Let it simmer gently for 4 hours, or until the beef is tender and easily pulled apart with a fork.
Once the beef is done, taste the sauce and adjust seasonings with additional salt or pepper if needed.
Serve the pot roast hot, topped with chopped fresh cilantro if desired. Pair with rice or crusty bread for a complete meal.
Nutrition Facts
Calories |
4568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.7 g | 389% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6901 mg | 300% | |
| Total Carbohydrate | 158.1 g | 57% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 28.1 g | ||
| Protein | 288.6 g | 577% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 563 mg | 43% | |
| Iron | 49.5 mg | 275% | |
| Potassium | 6911 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
