Pot Roast With Kidney Beans Recipe

Summary

Preparation Time10 MinCooking Time3 Hr 0 Min
Ready In3 Hr 10 MinDifficulty LevelEasy
Health IndexAverageServings12
MethodMain Ingredient
Interest Group

Ingredients

 Shortening2 Tablespoon
 Pot roast5 Pound
 Salt1 Tablespoon
 Chili powder1 Teaspoon
 Onion1 Large, sliced
 Water2 Cup (32 tbs)
 Kidney beans1 Pound (1 Can)

Nutrition Facts

Serving size

Calories 622 Calories from Fat 333

% Daily Value*

Total Fat 37 g56.9%

Saturated Fat 14.4 g72.1%

Trans Fat 0.3 g

Cholesterol 124.7 mg

Sodium 611.6 mg25.5%

Total Carbohydrates 26 g8.6%

Dietary Fiber 6.3 g25.3%

Sugars 1.9 g

Protein 45 g90.4%

Vitamin A 2.5% Vitamin C 6.5%

Calcium 7.1% Iron 32.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large Dutch oven or casserole, heat the shortening.
2. When the fat is hot, sear the pot roast on all sides.
3. Remove the roast onto a platter.
4. Add onions, chili powder and salt to the fat in the casserole and sauté till onions are lightly browned and soft.
5. Return the roast to the casserole.
6. Add water.
7. Cover the skillet and reduce the flame to low.
8. Simmer meat for 3 – 3 1/2 hours until meat is tender.
9. Remove meat onto a serving platter.
10. Add the kidney beans to the liquid in the casserole and simmer till they are hot.

SERVING
11. Pour the beans over the roast.
12. Carve the meat at the table using a steak knife.
13. Serve with roast vegetables and mash if you like.
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