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cowboy pot roast - dee dee's

(1 rating)
DeeDee2011 avatar
Recipe by
Diane Atherton
@DeeDee2011
PINE MOUNTAIN, GA

This spicy pot roast has some heat in it. You can bump up the heat or tone it down depending on your taste. This recipe is adapted from my 2005 Southern Living Annual Cookbook. The original recipe calls for a 2 1/2 to 3 pound eye of round roast, I selected a 2 1/2 lb sirloin steak. The recipe calls for a can of diced tomatoes with green chilies, I used diced tomatoes with Habaneros. The original also called to drain the 15.5 ounce can of tomatoes, I did NOT drain. And, it called for cooking on high in a slow cooker for 5 to 6 hours, I prepared this dish on top of the stove in a cast iron dutch oven for about 2 hours. Hope you enjoy!

►
(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 2 Hr
method Stove Top

Ingredients For cowboy pot roast - dee dee's

  • 1 1/2 tsp
    salt, divided
  • 1 1/2 tsp
    pepper, divided
  • 1
    (14.5 ounce) can petite-cute diced tomatoes, undrained
  • 1
    (10-ounce) can diced tomatoes and green chilies, undrained (i used hot diced tomatoes with habaneros)
  • 1 md
    onion, cut into 8 wedges (i chopped onions)
  • 1 Tbsp
    chili powder
  • 1
    (2 1/2 to 3 lb) sirloin steak
  • 2 Tbsp
    canola oil
  • 2
    (16-ounce) cans pinto beans, drained
  • 1
    (15-ounce) can black beans
  • pickled jalapeno pepper slices, optional

How To Make cowboy pot roast - dee dee's

  • 1
    Combine 1 teaspoon salt, 1 teaspoon pepper, and the next 4 ingredients in a medium bowl; set aside.
  • 2
    Sprinkle steak evenly with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown steak on all sides in hot oil in a large Dutch Oven over a medium high heat.
  • 3
    Pour tomato mixture over roast. Bring to a slow boil and reduce heat to a meduim low. Cover and simmer 1 1/2 hours to 2 hours or until meat is tender. (NOTE: make sure that this mixture is at a slow simmer, you could burn the tomato mixture if heat is to hot).
  • 4
    Remove steak from Dutch Oven, and cut into larger than bit size chunks; skim any fat from the Dutch Oven.
  • 5
    Mash 1 1/2 cans of the pinto beans and add to the Dutch Oven; add steak chucks and stir until combined.
  • 6
    Smimmer on med-low for an additional 10 minutes.
  • 7
    NOTE: This is a very thick hearty dish. The heat in this dish is entirely up to you. I used a can of HOT Diced Tomatoes with Habaneros. This was pretty spicy! We served this over rice and had a slice of cornbread with it. YUMMY! Also, you could add cummin and garlic and come up with a really nice Chili.
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