Penn Herb Wellness Guide
Southwest Beef Pot Roast
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, optional
Directions
- 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.
- Season roast with salt and pepper; add salsa. Bring to a boil. Reduce heat; cover tightly and simmer 2-1/2 to 3-1/4 hours or until roast is fork-tender.
- 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.
- Carve roast into thin slices. Serve with bean mixture.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.