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Southwest Beef Pot Roast

This recipe celebrates Texas' beef-raising heritage. The slow cooking will fill the kitchen with that great "mmm..can't wait for dinner" aroma.

Ingredients:

2 tsp. vegtable oil

2 tsp. ground cumin

.1 beef bottom-round roast ( 3 to 4 pounds)

1/2 tsp. salt

1/4 tsp. black pepper

1 jar (16-oz) prepared thick-and-chunky salsa

1 can (15-oz.) black beans, rinsed and drained

1 1/2 cups frozen corn, optional

Directions:

1. Heat oil in stockpot over medium heat until hot. Press cumin evenly onto all surfaces of beef roast. Place roast in pot and brown evenly. Pour off dripppings.

2. Season roast with salt and pepper; add salsa.
Bring to a boil. Reduce heat and cover tightly.
Simmer 2 1/2 to 3 1/4 hours or until fork-tender.

3. Remove roast; keep warm. Skim fat from cooking liquid. Stir in beans and corn; bring to a boil.

4. Reduce heat and simmer, uncovered, 8 to 10 minutes or until liquid is slightly thickened. Carve roast into thin slices and serve with bean mixture. Serve over rice if desired.

Notes:

Serves 8 to 10.