Recipes
Southwest Pot Roast with Pinto Beans
6 servings
3 hours, 30 minutes total (Active 15 minutes)
Shopping list
Ingredients
- 1 small yellow onion
- 1 lb flank steak (or chuck roast)
- 1 teaspoon minced garlic
- 1 (14.5 oz) can diced fire-roasted tomatoes
- 1 (8 oz) package tri-pepper mix (diced fresh green, red, and yellow bell peppers)
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon crushed red pepper
- Aluminum foil
- 1 (15 oz) can fat-free pinto beans
Steps
- Preheat oven to 350°F. Chop onion coarsely. Cut steak across the grain into 2-inch strips and place in baking dish (wash hands).
- Combine tomatoes (undrained), onions, garlic, tri-pepper mix, oregano, chili powder, cumin, salt, pepper, and red pepper; pour over meat. Cover with foil; bake 2–3 hours until tender and 185°F (for shreddable)
- Add beans to roast; bake, uncovered, 5 more minutes or until beans are hot. Shred meat with forks. Serve.
Amount per ⅙ recipe serving: Calories 240, Total Fat 6g, Sat Fat 2.5g, Trans Fat 0g, Chol 60mg, Sodium 570mg, Total Carb 18g, Fiber 5g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 26g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 10%