- 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.
Tips
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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
