2 ½-3 lb. Chuck Roast
2 Tbsp. vegetable oil
3 Tbsp. all-purpose flour
½ tsp. salt
½ tsp. black pepper
1 cup Mexican beer (recipe tested with Corona)
1 can (10 oz.) diced tomatoes and green chilies
1 can (15 oz.) corn, drained
1 can (15 oz.) 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 ½ 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: Calories 310; Total fat 11g (Sat. fat 4g; Trans fat 0g); Cholest. 85mg; Sodium 790mg; Total Carb. 23g; Fiber 5g; Total Sugars 4g; Protein 30g; Vit D (2% DV); Calcium (4% DV); Iron (25% DV); Potas. (20%DV)
This recipe is an excellent source of protein, zinc, niacin, vitamin B6, vitamin B12 and selenium, iron, riboflavin and phosphorus.