Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron. Southwest Beef Pot Roast 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, 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. Makes 8 to 10 servings. Nutrition information per serving: 247 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 72 mg cholesterol; 736 mg sodium; 20 g carbohydrate; 4.0 g fiber; 30 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. View more recipes that are Lean Choices. View more recipes that are Family Pleasers.

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