|
Ingredients:
1 beef bottom round roast (3
to 4 lb)
2 tsp ground cumin
2 tsp vegetable oil
1 jar (16 oz)
thick-and-chunky salsa
1 can (15 oz) black beans,
drained
1-1/2 cups frozen corn
Directions:
1. Press cumin onto beef
roast. Heat oil in stockpot over medium heat
until hot; brown roast. Sprinkle with 1/2
tsp salt and 1/4 tsp pepper.
2. Add salsa; bring to a
boil. Reduce heat; cover tightly and simmer
2-1/2 to 3-1/4 hours or until beef is
fork-tender.
3. Remove roast. Skim fat.
Add beans and corn to pot; simmer,
uncovered, 8 to 10 minutes or until slightly
thickened.
4. Carve
roast; season with salt. Serve with bean
mixture.
Serve over mixed beans and
rice or with warm tortillas. |