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Southwest Beef Pot Roast

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Southwest Beef Pot Roast Total recipe time: 3 to 3-3/4 hours Makes 8 to 10 servings

Ingredients

  1. 1 beef bottom round roast (3 to 4 pounds)
  2. 2 teaspoons vegetable oil
  3. 2 teaspoons ground cumin
  4. 1 jar (16 ounces) prepared thick-and-chunky salsa
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon pepper
  7. 1 can (15 ounces) black beans, rinsed, drained
  8. 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. 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 3-1/4 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.

Nutritional Information Per Serving

Southwest Beef Pot Roast

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

This recipe is an excellent source of niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.

Cook's Notes

Southwest Beef Pot Roast

Reviews

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Reviewed by Anonymous on 12/02/11

Nobody was happy I made this because it looked gross but, then they thanked me for making something new. It was really yummy!


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