Southwest Beef Pot Roast

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Southwest Beef Pot Roast
  • Duration
  • Cook Time
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  • 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

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

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