3 HRS 45 MINS
Time to Cook
Step 1Heat 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 2Season 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 3Remove 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 4Carve roast into thin slices. Serve with bean mixture.
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.