Ready in 4 hours
This is a traditional pot roast , but with a Southwestern flair for a nice change.
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.