Southwest Beef Pot Roast

Southwest Beef Pot Roast

Courtney Every

Yield: Makes 8-10 servings.

Total Time: 3 Hour30 Minutes

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

Instructions

  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.

Courtesy of The Beef Council

Nutrition Information

  • 247 calories
  • 7 g fat
  • 2 g saturated fat
  • 30 g protein
  • 72 mg cholesterol
  • 736 mg sodium
  • 20 g carbohydrate
  • 4.0 g fiber

Additional Nutrition Information

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 protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.