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Southwestern Beef Pot Roast
Courtesy of The Beef Checkoff
Serve With:
Servings: 6
Corn Bread Squares Pineapple Salad Lime Sherbet Prep Time: 15 Min. Cook Time: 150 Min. What you need:
(click + to add ingredients to your shopping list)
+ 1 (3 lbs.) bottom round steak or rump roast
+ 1 Tbsp. cooking oil + 1 c. water + 3/4 c. prepared beef gravy + 1 can (15 1/2 oz.) chili beans with chipotle peppers, undrained + 1 c. frozen corn + 1 c. prepared chipotle thick and chunky salsa + 1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano + 1/2 tsp. ground cinnamon What to do:
1. Heat oil in Dutch oven over medium heat. Brown beef, pour off drippings.
2. Add 1 c. water; bring to a boil. Reduce heat; cover tightly and simmer 2 1/2 hours (until beef is fork tender). 3. Remove to cutting board and allow beef to rest for 10 min. before slicing. Slice beef into 1/4-in. slices. 4. While roast is resting, place remaining ingredients in a large skillet and bring to a boil. Add sliced beef to skillet. Reduce heat to medium-low; cover and simmer 8-10 min. or until heated through, stirring occasionally. * Recipe Courtesy of The Beef Checkoff Wine pairings:
Merlot, Beaujolais, Shiraz-Merlot
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