So many roasts, so many recipes to try. Normally I only like black beans but I decided to give this recipe a try anyways. I surprisingly enjoyed it. It’s easy to make and the beans have a good flavor. I really enjoyed it.
- 3 pounds boneless bottom round or chuck roast (in one whole piece)
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 large onion, chopped (about 1 1/2 cups)
- 1 or 2 jalapeño peppers, finely chopped
- 1 cup dried pinto beans, well-rinsed and picked over
- 1 (28-ounce) can whole tomatoes, preferably San Marzano, crushed by hand
- 1 tablespoon ancho chili powder
- 1 tablespoon ground cumin
- 3 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 cup low-sodium beef broth, plus additional as needed
- 1/4 cup tequila
- 1 cup sour cream, preferably Mexican crema
- 1 tablespoon juice from 1 whole lime
- 2 tablespoons minced fresh cilantro leaves
- Flour tortillas
Place meat in the slow cooker and add garlic, onion, jalapenos, beans, tomatoes, chili powder, cumin, bay leaves, Worcestershire sauce, vinegar, beef broth, and tequila. Season with about a teaspoon of salt. Cook on low until beef is tender and beans are cooked, 8 to 10 hours, adding additional broth as needed to keep beans saturated and submerged.
Mix sour cream with lime juice and cilantro in a small bowl.
When beans are tender and pot roast yields to a fork, taste and adjust seasonings. Serve meat and beans with warm tortillas and crema.