Southwest Chuck Roast With Black Beans

Ingredients

• 1  bay leaf 
• 15 oz black beans rinsed drained canned
• 10 oz canned tomatoes diced green drained canned
• 14.5 oz canned tomatoes diced drained canned
• 14 oz chicken broth low-sodium canned
• 3 lb chuck roast boneless trimmed
• 2 tablespoons parsley flakes dried
• 1 cup cooking wine dry red
• 3 tablespoons olive oil divided
• 2 medium onions chopped
• 1 teaspoon pepper freshly ground
• 1.5 teaspoons salt 

Equipment

• paper towels
• oven
• roasting pan
• aluminum foil

Directions

1. Rub roast evenly with 2 Tbsp. olive oil and 1 tsp. pepper.
2. 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.
3. Remove roast from marinade, reserving marinade. Pat roast dry with paper towels, and sprinkle evenly with 1 1/2 tsp. salt.
4. 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.
5. Remove from heat, and cover with heavy-duty aluminum foil.
6. 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.
7. Remove and discard bay leaf. Stir in black beans, and cook, stirring occasionally, over medium-low heat 10 minutes or until thoroughly heated.