Southwest Beef Pot Roast

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Total Recipe Time:  3 to 3-3/4 hours
Makes 8 to 10 servings

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
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.
Nutritional Information
Nutrition information per serving: 247 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 72 mg cholesterol; 736 mg sodium; 2 g carbohydrate; 4 g fiber; 3 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.

This recipe is an excellent source of niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.
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