Round 2 - Southwest Beef and Black Bean Chili

Ingredients

• 1.5 pounds beef bottom round roast 
• 0.5 teaspoon pepper black freshly ground plus more for seasoning
• 15 ounce beef broth canned
• 15 ounce black beans drained canned
• 28 ounce canned tomatoes crushed canned
• 1 tablespoon canola oil 
• 2 tablespoons canola oil 
• 2  carrots cut into 2-inch pieces
• 2  carrots cut into 3-inch pieces
• 2 stalks celery 
• 1.5 tablespoons chili powder 
• 2 tablespoons flour all-purpose
• 4 sprigs thyme leaves fresh
• 1 tablespoon garlic chopped
• 1 tablespoon garlic fresh minced
• 0.3 cup monterrey jack cheese shredded
• 1  onion red sliced
• 2  russet potatoes cut into 1-inch cubes
• 2 teaspoons salt plus more for seasoning
• 4 servings salt and pepper black freshly ground
• 1 teaspoon rosemary and thyme leaves fresh
• 0.5 pound turnips cut into wedges
• 1 cup water 
• 2 cups water 
• 2 tablespoons worcestershire sauce 
• 1 medium onion diced yellow
• 1 medium onion yellow

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• oven
• pot
• blender
• slow cooker

Directions

1. Watch how to make this recipe.
2. Heat a large saucepan over medium heat and add the oil, diced onion and garlic and saute until the onions are golden, about 5 minutes.
3. Add the tomatoes, pot roast, black beans, chili powder, and 2 cups water. Lower the heat and simmer for 30 minutes. Season with salt and pepper, to taste. Ladle the chili into serving bowls and sprinkle each bowl with 1 tablespoon of cheese.
4. Serve hot.
5. Season the beef with salt and pepper and lightly coat with flour.
6. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides.
7. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef.
8. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter.
9. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl.
10. Serve the gravy with the pot roast and roasted root vegetables.
11. One hour before the pot roast is done cooking, preheat the oven to 400 degrees F.
12. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.