Southwest Beef Pot Roast

southwest_beef_pot_roast

This recipe is one of those happy accidents in life. I had an extra roast and was wondering what to do with it when I decided to peel the label and check underneath to see if the recipe on the packaging sounded good. Um, yeah! It’s so good!! My family dove in before I could even get the beef shredded. And wanted seconds before the corn was even warmed through. And, I’ll be honest, it was the thing I was looking forward to the most in my day today. Do I need to get myself a life or what? LOL! It’s another one of those recipes that you fix in the morning so you can enjoy a laid-back low-key relaxing dinner later. Yes, I’ll be sending a thank-you letter to my crock pot for that!

 

2 t butter or oil

1 beef chuck or bottom round roast (3-4 lb.)

1 16-oz. jar chunky salsa

1 15-oz. can black beans

1½ c frozen corn

 

Heat butter or oil in skillet over medium/high heat. Brown roast on all sides. Salt and pepper all sides of roast. Place roast in crock pot. Pour salsa over roast. Cover and cook on low for 7-8 hours. Remove roast. Remove fat. Shred beef with forks and return to crock pot. Stir in beans and corn. Cover with lid and cook an additional 30 minutes.

This entry was posted in Main Dishes, The Good Food. Bookmark the permalink.

4 Responses to Southwest Beef Pot Roast

  1. Aimee @ ShugarySweets says:

    Looks delicious to me!! Simple enough too!

  2. grillmaster says:

    It is delicious!

Leave a Reply

Your email address will not be published.

Please type the following characters of this captcha image in the input box: Please type the characters of this captcha image in the input box