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Southwest Beef Pot Roast

  • Prep Time: 3-1/4 to 4 hours
  • Serving Size: 10
  • 1 Beef Bottom Round Roast (3 To 4 Pounds)
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Vegetable Oil
  • 1 jar (16 oz Thick-and-chunky Salsa
  • 1 can (15 oz) Black Beans, Drained
  • 1-1/2 cups Frozen Corn
  • 1. Press cumin onto beef roast. Heat oil in stockpot over medium heat until hot; brown roast. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. 2. Add salsa; bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/4 hours or until beef is fork-tender. 3. Remove roast. Skim fat. Add beans and corn to pot; simmer, uncovered, 8 to 10 minutes or until slightly thickened.

    4. Carve roast; season with salt. Serve with bean mixture.