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:

  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.

Nutrition Information

Butcher Counter

Southwest Beef Pot RoastBottom Round Roast Round Primal

Great value and very lean. Best for roasting or slow-cooking and slicing thin.

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