Southwest Beef Pot Roast

Serves 8 to 10

Saucy and oh so savory!

Ingredients:

4 lb. beef bottom round roast
2 teaspoons vegetable oil
2 teaspoons cumin, ground
16 oz. thick-and-chunky salsa
1/2 teaspoon salt
1/4 teaspoon pepper
15 oz. black beans, rinsed and drained
1 1/2 cups frozen corn, optional

Directions:

  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 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.