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.
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|Serving Size: 1 Serving (374g)|
|Recipe Makes: 8|
|Calories from Fat: 261 (45%)|
|Amt Per Serving||% DV|
|Total Fat 29g||39 %|
|Saturated Fat 10.7g||54 %|
|Monounsaturated Fat 12.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 140.6mg||43 %|
|Sodium 467.2mg||16 %|
|Potassium 1254.2mg||33 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 6.6g||27 %|
|Sugars, other 18.1g|
|Protein 53.7g||77 %|
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Calories per serving: 575
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