- 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
Substitute kidney, Romano or black-eyed peas for pinto beans.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
