Southwestern Pot Roast

Southwestern Pot Roast

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.

  1. Coat beef with flour; place on potatoes. Arrange carrots around beef. Pour salsa over all.
  2. Cover and cook on low heat setting 8 to 10 hours.
  3. Remove beef from cooker; place on cutting board. Pull beef into serving pieces, using 2 forks. To serve, spoon sauce over beef and vegetables.



1 boneless beef chuck roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chilies
2 tablespoons taco seasoning
2 teaspoons beef bouillon granules
1 teaspoon sugar
1/4 cup cold water
3 tablespoons all-purpose flour

In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco seasoning, bouillon and sugar; pour over the roast. Cover and simmer 2 to 2-1/2 hours or until meat is tender.
Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan. Combine cold water and flour; stir into pan juices over high heat until thickened and bubbly, about 3 minutes. Serve with roast.
Freeze option: Place sliced pot roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary. Yield: 6-8 servings.