Cowboy-style pot roast
With Pinto Beans
This rustic and hearty dish comes together in one pot — perfect for busy weeknights and hungry family members.
- 3 lb Open Prairie® Natural* Angus Beef chuck roll
- 2 Tbsp olive oil
- 4 thick-cut bacon slices, chopped
- ½ tsp each salt and freshly ground pepper
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1 poblano chili pepper, seeded and chopped
- 2 garlic cloves, minced
- 1 Tbsp chopped fresh thyme
- 1 Tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground ancho chili powder
- ¼ tsp ground cinnamon
- ¼ tsp allspice
- 2 Tbsp tomato paste
- 1 can diced tomatoes (28 oz)
- 1⁄3 c brewed coffee
- 1 c beef broth
- 2 Tbsp Worcestershire sauce
- 2 Tbsp brown sugar
- 1 tsp unsweetened cocoa powder
- 1 can pinto beans, drained and rinsed (19 oz)
- 2 Tbsp chopped fresh cilantro
- Lime wedges
- Preheat oven to 325°F. Heat 1 tablespoon of the oil in Dutch oven; cook bacon over medium heat for 5 minutes or until crispy. Transfer bacon to paper towel.
- Pat beef dry with paper towel; season with salt and pepper. Increase heat to medium-high; add beef to Dutch oven with bacon fat. Cook, turning, for 8 to 10 minutes, or until browned all over. Transfer to plate.
- Reduce heat to low. Add remaining oil, celery, onion, poblano chili, garlic, thyme, chili powder, cumin, ancho chili powder, cinnamon and allspice; cook, stirring, for 5 to 8 minutes or until vegetables start to soft en. Stir in tomato paste; cook for 1 minute. Add diced tomatoes, coffee, beef broth, Worcestershire sauce, brown sugar and cocoa; bring to simmer.
- Return beef and bacon to pot; cover and transfer to oven. Cook, turning every hour, for about 3 hours or until meat is tender. Stir in beans; cover and cook over medium heat just until beans are heated through.
- Transfer pot roast to cutting board. Stir cilantro into sauce. Slice pot roast and serve with sauce and lime wedges.
- TIP: Serve this delicious pot roast with crusty rolls.