Pot Roast with Soy or Lima Beans

Ingredients

• 2 tablespoons neutral oil, like corn or grapeseed
• 3 to 4-pound bone-in chuck roast
• Freshly ground black pepper
• 1 pound shelled soy or lima beans (frozen are fine)
• ¼ cup soy sauce
• 2 tablespoons mirin or 1 tablespoon sugar
• Salt if necessary

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    445 calories; 19 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 63 grams protein; 169 milligrams cholesterol; 4932 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Preheat oven to 450 degrees. Heat a large ovenproof skillet that can later be covered over high heat for about a minute. Add oil and, after a moment, meat. Immediately transfer to oven. Let sit there for 10 minutes, then turn and brown other side for 10 minutes.
2. Remove meat from oven, and sprinkle with pepper. Add beans to pot, along with soy sauce and 1 cup water. Cover, and return to burner, adjusting heat so mixture simmers. Cook slowly, turning about every half-hour, until meat is very tender, at least 2 hours (and not unlikely 4). If heat is low enough — just a few bubbles should appear at a time — you will not need to add more liquid, but do so if the mixture threatens to dry out.
3. When meat is done, taste, and add salt if needed; serve with beans and sauce.