Southwest Beef Pot Roast

Name: Southwest Beef Pot Roast
Total time: 3 h 45 min
Yield: 10
Cuisine: Mexican
Ingredients: Bottom Round Roast; vegetable oil; ground cumin; salsa; salt; pepper; black beans; frozen corn

3 HRS 45 MINS

Time to Cook

10

Servings

8

Ingredients

Cook Mode(Keeps screen awake)

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

Preparation

Step 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.
Step 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.
Step 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.
Step 4

Carve roast into thin slices. Serve with bean mixture.

Nutrition Information

Nutrition information per serving: 280 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 0 g Trans Fat; 0.8 g Polyunsaturated Fat; 3 g Monounsaturated Fat;) 80 mg Cholesterol; 520 mg Sodium; 15 g Total Carbohydrate; 0 g Dietary Fiber; 32 g Protein; 3 mg Iron; 228.5 mg Potassium; 8 mg NE Niacin; 0.4 mg Vitamin B₆; 1.6 mcg Vitamin B₁₂; 4.7 mg Zinc; 28.7 mcg Selenium; 106.7 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

Filed Under:

Mexican Pot Roast / Comfort Foods

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