Southwest Beef Pot Roast

Name: Southwest Beef Pot Roast
Prep time: 5 min
Cook time: 180 min
Total time: 185 min
Yield: Servings
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

Author:: Jamie Geller Test Kitchens
Publish date:: Mar 29, 2010

185minDuration
180minCook Time
5minPrep Time
ServingsServings

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

Preparation

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.

Source: www.beefitswhatsfordinner.com