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
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 3-1/2 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.
1/2 cup Progresso™ beef flavored broth (from 32-oz carton)
Don’t forget to use the Mexican seasoning packet with enough water.
Make up your own mexican seasoning, but don’t use any thickeners until the end.
Don’t forget to use sliced onions.
- Coat beef with flour; place on potatoes. Arrange carrots around beef. Pour salsa over all.
- Cover and cook on low heat setting 8 to 10 hours.
- Remove beef from cooker; place on cutting board. Pull beef into serving pieces, using 2 forks. To serve, spoon sauce over beef and vegetables.