The smell of a roast simmering in salsa will have your mouth watering for this flavorful meal. Bring on dinner!
Heat oil in stockpot over medium heat until hot. Press cumin evenly onto all surfaces of beef roast. Place roast in stockpot; brown evenly. Pour off drippings.
Season roast with salt and pepper; add salsa. Bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/2 hours or until roast is fork-tender.
Remove roast; keep warm. Skim fat from cooking liquid. Stir in beans and corn, if desired; bring to a boil. Reduce heat and simmer, uncovered, 8 to 10 minutes or until liquid is slightly thickened.
Carve roast into thin slices. Serve with bean mixture.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 280 Calories; 9 Calories from fat; 9g Total Fat (3 g Saturated Fat; 0 g Trans Fat; 0.8 g Polyunsaturated Fat; 3 g Monounsaturated Fat;) 80 mg Cholesterol; 520 mg Sodium; 15 g Total Carbohydrate; 0 g Dietary Fiber; 32 g Protein; 3 mg Iron; 228.5 mg Potassium; 8 mg Niacin; 0.4 mg Vitamin B6; 1.6 mcg Vitamin B12; 4.7 mg Zinc; 28.7 mcg Selenium; 106.7 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.
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