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Southwest Beef Pot Roast


1Beef bottom round roast — (3-4 lbs.)
2tsp.Cumin
1/2tsp.Salt
1/4tsp.Pepper
2tsp.Vegetable Oil
1jar(s)Salsa — thick-and-chunky (16 oz.)
1can(s)Black Beans — drained
1 1/2c.Corn — frozen

1.Press cumin onto beef roast.
2.Heat oil in stockpot over medium heat until hot then brown roast.
3.Sprinkle with salt and pepper.
4.Add salsa.
5.Bring to a boil then reduce heat, cover slightly and simmer 2 1/2 - 3 1/4 hours or until beef is fork-tender.
6.Remove roast ans skim fat.
7.Add beans and corn.
8.Simmer uncovered for 8 - 10 minutes or until slightly thickened.
9.Carve roast.
10.Season with salt and serve with bean mixture.

8-10 servings.




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