Southwest Beef Pot Roast

• 3 hrs 45 min
• 10 SERVINGS
• 280 Cal
• 32 g Protein

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:

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.