This Southwest Chuck Roast is marinated in red wine and is cooked with tomatoes and chile peppers. Serve with yellow rice and toasted Cuban bread.
1 (3- to 4-lb.) boneless chuck roast, trimmed
3 tablespoons olive oil, divided
1 teaspoon freshly ground pepper
2 medium onions, chopped
1 cup dry red wine
1 1/2 teaspoons salt
1 (14-oz.) can low-sodium chicken broth
1 (14 1/2-oz.) can petite diced tomatoes, drained
1 (10-oz.) can diced tomatoes and green chiles, drained
2 tablespoons dried parsley flakes
1 bay leaf
1 (15-oz.) can black beans, rinsed and drained
How to Make It
Rub roast evenly with 2 Tbsp. olive oil and 1 tsp. pepper. Place roast in a shallow dish or a large zip-top plastic freezer bag; add chopped onions and 1 cup red wine. Cover or seal, and chill at least 8 hours or up to 24 hours, turning once.
Remove roast from marinade, reserving marinade. Pat roast dry with paper towels, and sprinkle evenly with 1 1/2 tsp. salt.
Brown roast 4 minutes on each side in remaining 1 Tbsp. hot oil in a large heavy-duty roasting pan over medium-high heat. Stir in chicken broth, next 4 ingredients, and reserved marinade; bring to a boil. Remove from heat, and cover with heavy-duty aluminum foil.
Bake at 300° for 1 1/2 hours. Turn roast, and bake 1 1/2 to 2 more hours or until meat shreds easily with a fork.
Remove and discard bay leaf. Stir in black beans, and cook, stirring occasionally, over medium-low heat 10 minutes or until thoroughly heated.