Southwestern Beef Pot Roast

Southwestern Beef Pot Roast

Courtesy of The Beef Checkoff 6 Servings • 15 Min. Prep Time • 150 Min. Cook Time • Corn Bread Squares Pineapple Salad Lime Sherbet
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


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