Mexican Pot Roast: A Fiery Twist on a Classic Recipe

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 to 4 pounds beef chuck roast
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 bell pepper, chopped
• 2 medium carrots, sliced
• 1 cup beef broth
• 1 can diced tomatoes with green chilies
• 1 can black beans, rinsed and drained
• Fresh cilantro, chopped
• Lime wedges