Southwest Beef Pot Roast
Serves 8 to 10 |
Saucy and oh so savory!
4 lb. beef bottom round roast
2 teaspoons vegetable oil
2 teaspoons cumin, ground
16 oz. thick-and-chunky salsa
15 oz. black beans, rinsed and drained
cups frozen corn, optional
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.
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.
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.
Carve roast into thin slices. Serve with bean mixture.