3 to 3-3/4 hours
Makes 10 servings
Southwest Beef Pot Roast
The smell of a roast simmering in salsa will have your mouth watering for this flavorful meal. Bring on dinner!
- 1 beef Bottom Round Roast (3 to 4 pounds)
- 2 teaspoons vegetable oil
- 2 teaspoons ground cumin
- 1 jar (16 ounces) prepared thick-and-chunky salsa
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (15 ounces) black beans, rinsed, drained
- 1-1/2 cups frozen corn
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.
280 Calories; 81kcal Calories from fat; 9g Total Fat; 3g Saturated Fat; 0g Trans Fat; 0.8g Polyunsaturated Fat; 3g Monounsaturated Fat; 80mg Cholesterol; 520mg Sodium; 15g Total Carbohydrate; 0g Dietary Fiber; 32g Protein; 3mg Iron; 228.5mg Potassium; 8mg Niacin; 0.4mg Vitamin B6; 1.6mcg Vitamin B12; 4.7mg Zinc; 28.7mcg Selenium; 106.7mg Choline.