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Cowboy Pot Roast

Cowboy Pot Roast

Prep Time: 10 mins

Cooking Time: 55 mins

Serves: 6

Ingredients

1½ lb: inside round roast; 750 g

½ tsp: salt; 2 mL

1 tbsp: olive oil; 15 mL

1: onion, chopped

1: jalapeno, seeded and chopped

1 tbsp: chili powder; 15 mL

2: cloves garlic, minced

19 oz: 1 can diced tomatoes; 540 mL

19 oz: 1 can pinto beans, drained and rinsed; 540 mL

: lime wedges, for serving

Method

Step 1: Pat meat dry with paper towel and season with salt. In large Dutch oven or oven-proof high-sided skillet, heat oil over medium-high. Brown roast on all sides, 5 to 8 min. Transfer roast to plate.

Step 2: Add onion, jalapeno, chili powder and garlic to Dutch oven. Cook, stirring, 2 to 3 min., or until vegetables start to soften. Pour in diced tomato and pinto beans. Bring to a simmer. Add roast to Dutch oven mixture. Cover.

Step 3: Transfer lidded Dutch oven to preheated 400°F (200°C) oven. Bake 20 to 25 min. or until meat thermometer inserted in centre of roast reads 145°F (63°C). Transfer roast to cutting board (keep sauce warm). Let roast stand 5 to 10 min. Thinly slice, serve with sauce and lime wedges.

Characteristics

Budget Friendly Dinner Every Day Gluten Free High Fibre Lactose Free Nut Free

Nutritional Facts Per Serving

Nutrition Description:: Per serving (⅙ of the recipe):

Calories:: 310

Fat:: 6 g

Saturated Fat:: 1 g

Carbs:: 26 g

Fibre:: 7 g

Sugar:: 5 g

Cholesterol:: 65 mg

Protein:: 38 g

Sodium:: 650 mg

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