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Southwest Beef Pot Roast

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Serves 8 to 10 | 

Saucy and oh so savory!

Ingredients:

4 lb. beef bottom round roast
2 teaspoons vegetable oil
2 teaspoons cumin, ground
16 oz. thick-and-chunky salsa
1/2 teaspoon salt
1/4 teaspoon pepper
15 oz. black beans, rinsed and drained
1 1/2 cups frozen corn, optional

Directions:

  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 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.
Cooking Method: Roast
Course: Dinner
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In no event shall Superior Grocers, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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