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Southwest Beef Pot Roast

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

  • 3 hrs
    45 min
  • 10
    SERVINGS
  • 280
    Cal
  • 32 g
    Protein

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

Cooking:

  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.

280 CALORIES

0 % *

3g SAT FAT

0 % DV **

32g PROTEIN

0 % DV

3 mg IRON

0 % DV

4.7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 280 Calories; 81 Calories from fat; 9g Total Fat (3 g Saturated Fat; 0 g Trans Fat; 0.8 g Polyunsaturated Fat; 3 g Monounsaturated Fat;) 80 mg Cholesterol; 520 mg Sodium; 15 g Total Carbohydrate; 0 g Dietary Fiber; 32 g Protein; 3 mg Iron; 228.5 mg Potassium; 8 mg NE Niacin; 0.4 mg Vitamin B6; 1.6 mcg Vitamin B12; 4.7 mg Zinc; 28.7 mcg Selenium; 106.7 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.

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