2 and 1/2 – 3 pound Chuck Roast
2 tablespoon vegetable oil
3 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup Mexican beer (recipe tested with Corona)
1 can (10 ounce) diced tomatoes and green chilies
1 can (15 ounce) corn, drained
1 can (15 ounce) black beans, drained and rinsed
1 cup prepared pico de gallo
1 cup prepared picante sauce
Shredded Mexican cheese blend
Preheat oven to 325°F. Heat oil in Dutch oven over medium – high heat, until hot.
Combine flour, salt and pepper in sealable plastic bag. Add roast and turn to coat evenly. Place roast in hot pan. Brown on all sides.
Add beer, tomatoes, corn, black beans, pico de gallo and picante sauce. Cover tightly with lid and place in preheated oven. Cook 3 – 3 and 1/2 hours, or until fork tender.
Remove from oven, allow to cool 10 – 15 minutes. Shred beef with fork, removing any remaining fat. Stir to incorporate all ingredients in pan.
Serve on flour tortillas topped with grated cheese.
Great for leftovers! We like this stuffed in a pita, as quesadillas, in soft or crispy taco shells, and in enchiladas and nachos.
Nutrition information per serving: without tortilla or cheese (1 serving 3 oz. roast with 7 oz. toppings) 324 calories; 13 g fat (4 g saturated fat; 5 g monounsaturated fat); 90 mg cholesterol; 814 mg sodium; 19.6 g carbohydrate; 4.12 g fiber; 30 g protein; 7.7 mg niacin; 0.3 mg vitamin B6; 2.1 mcg vitamin B12; 4.0 mg iron; 23.6 mcg selenium; 8.8 mg zinc.