Today’s recipe is about convenience. But it’s also about good food! This is a double recipe – We will be using the brothy juices from our roast to make the Rice and Beans! When you used similar flavors between dishes, it really makes it feel like a meal. Our Rice and Beans won’t be seasoned exactly the same way as the Roast, but instead will reflect a complimentary flavor.

You’ll need a slow cooker for the Roast. I used a cast iron pan for the rice and beans, but any large pan that you can put into the oven will work.

For the Roast:

Beef Chuck Roast, about 2 pounds

1 can of diced tomatoes

½ cup apple cider vineagar

Black Pepper

Salt

Optional spices: garlic, chili powder, cayenne pepper (for spicyness)

1. If you have to cut your roast in order for it to fit more evenly in your crock pot, do so. Then, rub salt, pepper, and other spices into the meat.
2. Put meat, diced tomatoes, and apple cider vineagar in the slow cooker. Cook on LOW for 6 – 9 hours.
3. Meat should pull apart relatively easily when its done and you should have a couple of cups of brothy juices – exact cooking times will vary depending on the slow cooker used.

For the Dirty Rice and Beans

2-3 bags of Boil-in-Bag Rice (2 – 3 cups — you will need more water if you use regular rice)

1 can of Kidney Beans

1-2 tbs Butter

Old Bay or Creole Seasoning to taste

All the liquid from the Roast

Preheat Oven to 400 degrees

1. Taste the roast liquid to get an idea of how much creole seasoning you will add to reach your preference.
2. In an oven-capable pan (preferably cast iron), melt butter and lightly saute the rice (dumped out of bags) until completely coated with butter (rice will turn a bit transparent). Start with just 2 bags.
3. Pour the Roast liquid, including the tomato parts, and the kidney beans into the pan Examine on whether you need to add water or rice. You want to have about 1 cm of liquid over the rice.
4. Turn up heat, and stir until the mixture begins to bubble. Carefully transfer to the oven to bake.
5. Check on the rice after 5 minutes and then every two minutes. You may need to add more liquid if it all cooks off before the rice is tender.
6. Once you are confident that the rice is cooked, turn on your oven’s broiler (500 degrees) and broil until there is a slight browning on the top of the mixture.
7. Enjoy! Shredding the roast into the rice mixture is super yummy, but you are welcome to  serve separately with other sides!