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Southwest Beef Pot Roast
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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|
|1/2 teaspoon salt|
|1/4 teaspoon pepper|
|15 oz. black beans, rinsed and drained|
|1 1/2 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.
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