Southwest Beef Pot Roast with Beans and Corn
Cumin-crusted bottom round roast braised in salsa until fork-tender, then served with a thickened sauce of black beans and corn. Long, slow cooking renders the beef succulent while the Southwest spices infuse the cooking liquid. A complete one-pot meal requiring minimal hands-on time.
Ingredients
- bottom round roastchuck roast1:1beef
more marbling, similar cook time
- vegetable oil
- ground cumin
- salsa
- salt
- pepper
- black beans(optional)
- frozen corn(optional)
Instructions
- 1
Heat oil in stockpot over medium heat until hot.
- 2
Press cumin evenly onto all surfaces of beef roast.
- 3
Place roast in stockpot and brown evenly on all sides.
- 4
Pour off drippings.
- 5
Season roast with salt and pepper.
- 6
Add salsa to pot.
- 7
Bring to a boil.
- 8
Reduce heat, cover tightly, and simmer until roast is fork-tender.
- 9
Remove roast and keep warm.
- 10
Skim fat from cooking liquid.
- 11
Stir in black beans and corn.
- 12
Bring to a boil.
- 13
Reduce heat and simmer uncovered until liquid is slightly thickened.
- 14
Carve roast into thin slices.
- 15
Serve roast with bean mixture.
Tips
Browning the roast develops deep flavor before braising.
Covering the pot tightly during braising traps steam and tenderizes the meat.
Simmering uncovered at the end reduces the sauce and concentrates flavors.
Skimming fat from the braising liquid lightens the final dish.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes well for up to 3 months.
Brown the roast and braise up to 1 day ahead. Reheat gently before adding beans and corn.
Ladle sliced roast and bean mixture into bowls. Serve with crusty bread or rice to soak up sauce.
Common Mistakes
Do not skip browning the roast to avoid flat, uncooked flavor.
Do not remove the lid during braising to avoid uneven cooking and longer cook time.
Do not overcook the beans and corn to avoid mushy texture and broken-down appearance.