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Southwest Beef Pot Roast Southwest Beef Pot Roast


1 bottom round roast (3 to 4 pounds)
2 teaspoons vegetable oil
2 teaspoons ground cumin
1 jar (16 ounces) prepared thick-and-chunky salsa
½ teaspoon salt
¼ teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 ½ cups frozen corn, optional


1. Heat oil in stockpot over medium heat until hot. Press cumin evenly onto all surfaces of roast. Place roast in stockpot and brown evenly. Pour off drippings. 2. Season roast with salt and pepper, and add salsa. Bring to a boil. Reduce heat, cover tightly and simmer 2 ½ to 3 ¼ hours or until roast is fork-tender. 3. Remove roast and keep warm. Skim fat from cooking liquid. Stir in beans and corn, if desired, and bring to a boil. Reduce heat and simmer, uncovered, 8 to 10 minutes or until liquid is slightly thickened. 4. Carve roast into thin slices. Serve with bean mixture.