Southwest Beef Pot Roast

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

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

Instructions

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.

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.

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.

4. Carve roast into thin slices. Serve with bean mixture.