Beef Pot Roast With Lima Beans Recipes

Steps:

• Preheat oven to 450 degrees. Heat a large ovenproof skillet that can later be covered over high heat for about a minute. Add oil and, after a moment, meat. Immediately transfer to oven. Let sit there for 10 minutes, then turn and brown other side for 10 minutes.
• Remove meat from oven, and sprinkle with pepper. Add beans to pot, along with soy sauce and 1 cup water. Cover, and return to burner, adjusting heat so mixture simmers. Cook slowly, turning about every half-hour, until meat is very tender, at least 2 hours (and not unlikely 4). If heat is low enough -- just a few bubbles should appear at a time -- you will not need to add more liquid, but do so if the mixture threatens to dry out.
• When meat is done, taste, and add salt if needed; serve with beans and sauce.

Steps:

• Place the beans and water in a large saucepan over high heat and bring to a boil. Reduce the heat to low, cover and cook until the beans are just soft, about 1 hour. Remove from the heat. Drain the beans and cool under running water. Drain thoroughly and spread on paper towels to dry.
• Preheat an oven to 425 degrees F. Toss beans with the olive oil and sprinkle with salt, lime juice and cayenne. Spread beans out on a baking sheet and place in oven. Roast until beans begin to brown slightly. Serve warm or room temperature.

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Pour vegetable oil into a large oven-safe pot over medium-high heat. Season the chuck roast with salt and black pepper. Brown the meat on both sides in the hot oil, and transfer to a plate.
• Stir carrots, celery, and onion into the pot, and cook and stir until vegetables start to release their juices, about 3 minutes; loosen any brown flavor bits on the bottom of the pot. Add butter, and cook until the onions are translucent, about 5 minutes. Then sprinkle in rosemary, stir the vegetables, and return the roast to the pot. Cover the pot with a lid.
• Roast in the preheated oven until the chuck roast is tender, about 2 1/2 to 3 hours. Season vegetables with additional salt and black pepper, if desired.

Steps:

• Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 3-qt. slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice.

Steps:

• Place pinto beans in bottom of crock pot.
• Add rotel, green chile, spices and onion and mix.
• Place roast on top. Add water or beef broth to cover beans completely and about half of the roast. You may need to add more liquid during cooking so check periodically. Cook on high for 6 hours or until roast starts to fall apart and beans are done.
• Add salt and pepper to taste, then gently pull apart roast to desired size and serve like soup with warm flour tortillas.
• Do NOT add the salt before the beans are fully cooked or your beans will not get tender!