Southwestern Beef Pot Roast
Recipe courtesy of The Beef Checkoff.
1 (3 to pound) bottom round steak or rump roast
1 tablespoon vegetable oil
1 cup water
3/4 cup prepared beef gravy
1 (15.5-ounce) chili beans with chipotle peppers, undrained
1 cup frozen corn
1 cup prepared chipotle thick and chunky salsa
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
- Preheat oil in Dutch oven over medium heat. Brown beef, pour off drippings.
- Add 1 cup water; bring to a boil. Reduce heat; cover tightly and simmer 2 1/2 hours (until beef is fork tender).
- Remove to cutting board and allow beef to rest for 10 minutes before slicing. Slice beef into 1/4-inch slices.
- 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 to low; cover and simmer 8 to 10 minutes or until heated through, stirring occasionally.
Makes 6 servings.
Recipe and photograph courtesy of The Beef Checkoff.