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

The smell of a roast simmering in salsa will have your mouth watering for this flavorful meal. Bring on dinner!

Cook Time: 3 hrs 45 mins

Servings: 10

Ingredients: 8

Cook Mode

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

280 Calories

0 %*

3g SAT FAT

0 %DV**

32g PROTEIN

0 %DV

3 mg IRON

0 %DV

4.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

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.

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

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.