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Prep Time
10 mins
Cooking Time
55 mins
Serves
6

Ingredients

1½ lb
inside round roast
750 g
½ tsp
salt
2 mL
1 tbsp
olive oil
15 mL
1
onion, chopped
1
jalapeno, seeded and chopped
1 tbsp
chili powder
15 mL
2
cloves garlic, minced
19 oz
1 can diced tomatoes
540 mL
19 oz
1 can pinto beans, drained and rinsed
540 mL
lime wedges, for serving

Method

Step 1
Pat meat dry with paper towel and season with salt. In large Dutch oven or oven-proof high-sided skillet, heat oil over medium-high. Brown roast on all sides, 5 to 8 min. Transfer roast to plate.
Step 2
Add onion, jalapeno, chili powder and garlic to Dutch oven. Cook, stirring, 2 to 3 min., or until vegetables start to soften. Pour in diced tomato and pinto beans. Bring to a simmer. Add roast to Dutch oven mixture. Cover.
Step 3
Transfer lidded Dutch oven to preheated 400°F (200°C) oven. Bake 20 to 25 min. or until meat thermometer inserted in centre of roast reads 145°F (63°C). Transfer roast to cutting board (keep sauce warm). Let roast stand 5 to 10 min. Thinly slice, serve with sauce and lime wedges.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (⅙ of the recipe):
Calories:
310
Fat:
6 g
Saturated Fat:
1 g
Carbs:
26 g
Fibre:
7 g
Sugar:
5 g
Cholesterol:
65 mg
Protein:
38 g
Sodium:
650 mg