Southwest Beef Pot Roast
Total preparation and cooking time: 3 to 3-3/4 hours
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, 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 3-1/4 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.
Makes 8 to 10 servings.
Nutrition information per serving: 247 calories; 7 g fat (2 g saturated fat;
3 g monounsaturated fat); 72 mg cholesterol; 736 mg sodium; 20 g carbohydrate;
4.0 g fiber; 30 g protein; 5.3 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12;
3.2 mg iron; 30.6 mcg selenium; 4.8 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.
Courtesy of The Beef Council
