Southwest Beef Pot Roast

The wonderful spice cumin plays a major role in this very tasty Southwest Beef Pot Roast.

Yield: 8 to 10 servings

Ingredients

• 1 (3 to 4 pound) beef bottom round roast
• 2 teaspoons vegetable oil
• 2 teaspoons ground cumin
• 1 (16 ounce) jar prepared thick-and-chunky salsa
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (15 ounce) can black beans, rinsed, drained
• 1 1/2 cups frozen corn (optional)

Instructions

1. Heat oil in stockpot over medium heat until hot. Press cumin evenly onto all surfaces of beef roast.
2. Place roast in stockpot; brown evenly. Pour off drippings.
3. 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.
4. Remove roast; keep warm. Skim fat from cooking liquid.
5. 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.
6. Carve roast into thin slices.
7. Serve with bean mixture.

Nutrition

Per serving: 247 calories; 7g fat (2g saturated fat; 3g monounsaturated fat); 72mg cholesterol; 736mg sodium; 2g carbohydrate; 4g fiber; 3g protein; 5.3mg niacin; 0.4mg vitamin B6; 1.5mcg vitamin B12; 3.2mg iron; 30.6mcg selenium; 4.8mg zinc

Attribution

Recipe and photo used with permission from: Texas Beef Council