Spicy Pot Roast with Black Beans and Bock Beer

Note- you can use plain diced tomatoes or the milder Rotel tomatoes if you prefer less spice.

Boil black beans with 2 cups water in a 1 qrt saucepan over medium high heat 2 minutes.

Remove from heat, cover and let stand for one hour.

Meanwhile chop all the vegetables.

Combine flour and BBQ seasoning on a plate.

Cut roast into sections; trim away any fat.

Turn roast pieces in the flour mixture to coat all sides.

Heat oil in a 5 qrt pot or Dutch oven over medium heat 3 minutes.

Sear beef 3 minutes per side to brown.

Remove from pot and set aside.

Add onion, and garlic to pot; saute 3 minutes.

Add cans of tomatoes and the beer; scrape pot to loosen and stir in any browned bits from bottom.

Bring to a boil.

Drain beans and stir into pot.

Add beef and bell pepper.

Cover pot and reduce heat to medium low.

Cook 1 hour, then stir.

Cook 1 more hour, or until meat is fork-tender.

Stir occasionally, especially during last half hour of cooking.

Add 1/2- 1 cup water if cooking liquid reduces too low in order to prevent beans from sticking and not cooking properly.

Break meat apart into chunks and shreds with a fork or spoon.

Serve over rice or on flour tortillas.