Southwest Beef Pot Roast
  • 3 to 3-3/4 hours
  • Makes 10 servings
  • EntrĂ©e

Southwest Beef Pot Roast

The smell of a roast simmering in salsa will have your mouth watering for this flavorful meal. Bring on dinner!

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. Carve roast into thin slices. Serve with bean mixture.

Nutrition Information

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.