roast with rice and beans

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Here’s a delicious and hearty recipe for Beef Roast with Rice and Beans:

Ingredients

For the Beef Roast:

  • 3 lbs beef chuck roast (or your preferred cut of roast beef)
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 cups beef broth
  • 1 cup red wine (optional, or replace with additional broth)
  • 2 tbsp tomato paste
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • 2 bay leaves
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped

For the Rice and Beans:

  • 1 cup long-grain rice (white or brown)
  • 1 1/2 cups water or chicken stock
  • 1 tbsp olive oil or butter
  • 1 can (15 oz) black beans or pinto beans, rinsed and drained
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili powder (optional, for spice)
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional, for garnish)

Instructions

1. Prepare the Beef Roast:

  1. Sear the Beef: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef generously with salt and pepper. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove and set aside.
  2. Sauté the Aromatics: In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes until fragrant.
  3. Build the Sauce: Stir in tomato paste, smoked paprika, cumin, and oregano. Cook for 1 minute. Add beef broth, wine (if using), and bay leaves. Scrape the bottom of the pot to deglaze.
  4. Cook the Roast: Return the beef to the pot. Add the carrots and celery around the roast. Cover and simmer on low heat for 3-4 hours (or in a 325°F/160°C oven for the same time) until the beef is fork-tender. Check occasionally, adding more broth if needed.

2. Make the Rice and Beans:

  1. Cook the Rice: In a medium saucepan, bring water or chicken stock to a boil. Add rice, olive oil or butter, and a pinch of salt. Reduce heat, cover, and simmer for 15-20 minutes (adjust based on rice type) until cooked.
  2. Flavor the Beans: In a skillet, heat a little olive oil over medium heat. Add the drained beans, cumin, smoked paprika, chili powder, salt, and pepper. Sauté for 3-5 minutes until heated through. Mix with the cooked rice or serve on the side.

3. Serve:

  • Slice or shred the beef roast. Serve it over a bed of rice and beans, spooning some of the pan juices or sauce over the top.
  • Garnish with fresh cilantro for added flavor.

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