Welp! It was a crazy day today. My family and I woke up to the thrilling sounds of a S.W.A.T. team surrounding the neighbor's house across the street from us at a ripe old 7 a.m. We got to witness a 6-hour standoff between cops, S.W.A.T., and US marshalls against a man that had been barricaded inside the house. INSANE. Back to reality though...
It's my little brother's birthday and he specifically asked for a pot roast for his birthday dinner! And you know me... I can't just leave well enough alone. I've always got to shake things up a little. I had found this really cool idea for a 'cowboy' style pot roast a while back, and I thought, what better time than now to make it my way!
The idea for this roast is anything but traditional. It's made without a usual lot of potatoes and carrot. Instead of being cooked in a pot with spices, tomatoes, onion, and even beans to give that cowboy vibe with a Texan kick of spice.
I started this pot roast off with a bit of seasoning and searing off the roast. This locks in all the flavors. After that, beans, tomatoes, onion, and much more yumminess is combined together to cook the roast and finish it off in plenty of flavor. To make this roast quickly, I decided to make it in my instant pot, but it could just as easily be made in the crock pot.
My brother described this as being a cross between a pot roast and a chili, which I think is a pretty spot-on description. I thought initially that I would miss the usual veggies from the pot roast, but the beans and tomatoes did their part to make one tasty and completely satisfying dish!
I suggest serving this roast and the veggies over a bit of cooked rice and topping it all off with some shredded cheese and pickled jalapeño slices.
TheSkinnyFork.com A cowboy twist on a classic. This pot roast is cooked in spices and beans for a real southern take on a family favorite. Prep Time: 10 Minutes • Cook time: 1 Hour & 30 Minutes
Servings: 8 • Serving Size: 1 Prepared Salad • Calories: 422 • Fat: 8 g • Saturated Fat: 3 g • Carb: 32 g • Fiber: 11 g • Protein: 57 g • Sugar: 5 g • Sodium: 561 mg
• 2 3/4 Lb. Top Round Roast
• 1 (10 Oz.) Can 'No Salt Added' Diced Tomatoes with Green Chilies
• 1 (14.5 Oz.) Can 'No Salt Added' Diced Tomatoes
• 1 (14.5 Oz.) Can 'No Salt Added' Pinto Beans, Drained & Rinsed
• 1 (14.5 Oz.) Can 'No Salt Added' Red Kidney Beans, Drained & Rinsed
• 1 (14.5 Oz.) Can 'No Salt Added' Black Beans, Drained & Rinsed
• 1/2 White Onion, Chopped
• 1 Tbsp. Chili Powder
• Salt & Pepper to Taste
• Optional Toppings: Shredded Cheddar, Sliced Pickled Jalapeños
Set the instant pot to sauté and season the meat with about half of the chili powder.
When the pot is good and hot, place the meat into the base of the instant pot and sear it off on all sides. (This helps to lock in the flavor and get the meat nice and tender!)
Once the meat is seared off, remove it from the pot and set aside.
Add the 1 Can 'No Salt Added' Diced Tomatoes with Green Chilies, 1 Can 'No Salt Added' Diced Tomatoes, 1 Can 'No Salt Added' Pinto Beans, 1 Can 'No Salt Added' Red Kidney Beans, 1 Can 'No Salt Added' Black Beans, 1/2 White Onion, and the rest of the Chili Powder to the pot. Stir well to combine.
Close the lid of the pressure cooker and set the vent to 'sealed'. Set the instant pot to the Meat/Stew setting and cook for 90 minutes.
Once done, allow the pressure to come down naturally or do a quick release.
Divide evenly among bowls and enjoy right away.
I like to serve mine over a little bit of rice and topped with some shredded cheddar and pickled jalapeños.
Nutritional Claims: High Protein, High Fiber, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher