Monday, February 20, 2012

Southwest Beef Pot Roast

By Ginny Tauer of Indiana Beef 

·         1 beef bottom round roast (3-4 lbs.)
·         2 tsp. vegetable oil
·         2 tsp. ground cumin
·         1 jar (16 oz.) prepared thick-and-chunky style salsa
·         1/2 tsp. salt
·         1/4 tsp. pepper
·         1 can (15 oz.) black beans, rinsed, drained
·         1 1/2 cups frozen corn, optional          

Heat oil in stockpot over medium heat until hot. Press cumin evenly onto all surfaces of roast. Brown roast in hot oil on all sides. 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 1/4 hours or until roast is fork-tender.

Remove roast from pan; keep warm. Skim fat from cooking liquid. Stir in beans and corn; 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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