photo by CookingPassion

Southwestern Pot Roast

Recipes » Main Dish » Roasts

This is a traditional pot roast , but with a Southwestern flair for a nice change.

Cuisine: MexicanMain Ingredient: Beef

(5, 1) 100% would make again (reviews)

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Recipe
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Nutrition
Notes

Ingredients

Ready in 4 hours
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Original recipe makes 8

Verified by stevemur

4 poundBeef bottom round roast

4 teaspoonGround cumin

1 teaspoonChili powder

3 large clovesGarlic; minced

1/2 teaspoonSalt

1/4 teaspoonPepper

2 teaspoonVegetable oil

16 ouncesSalsa

15 ouncesCanned black beans; drained

2 cupsFrozen corn

Southwestern Pot Roast Preparation

Season roast with cumin, chili powder and garlic and set aside. Heat oil on medium heat in large roasting pan. Sear roast on all sides. After roast is browned, sprinkle with salt and pepper.

Add salsa to pan and bring to a boil. Then reduce heat to low, cover tighlty and let simmer slowly for 2 1/2 to 3 1/4 hours or until roast is fork-tender.

Remove roast from pan and set aside on large platter. Add black beans and corn to roasting pan and stir to combine with the other flavorings in the pan. Simmer for 8-10 minutes on low heat until slightly thickened.

Skim fat from roast (if needed). Carve slices of roast and season lightly again with salt to taste, (if needed). Serve with the black bean & corn salsa.