Southwest Beef Pot Roast
The smell of a roast simmering in salsa will have your mouth watering for this flavorful meal. Bring on dinner!
-
3 hrs
45 min -
10
SERVINGS -
280
Cal -
32 g
Protein
Ingredients & Cooking
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
Cooking:
- 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.
Safe Handling Tips
Nutrition Information
Butcher Counter
Bottom Round Roast Round Primal
Great value and very lean. Best for roasting or slow-cooking and slicing thin.
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