Braised Southwest Beef Roast |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 5 |
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Seasoned with Southwestern zest, this lean beef roast is fork-tender and gets a little kick from salsa. My husband, Phillip, and our two young daughters raise our own cattle and hogs on a farm just outside Freeburg, Missouri, writes Cathy Sestak. This one of our favorite ways to eat beef. Enjoy! Ingredients:
1-1/2 teaspoons chili powder |
1 teaspoon ground cumin |
1/2 teaspoon garlic powder |
1/2 teaspoon dried oregano |
1 beef eye of round roast (2 pounds) |
1 tablespoon canola oil |
1 cup reduced-sodium beef broth |
1-1/4 cups salsa |
1/4 cup water |
1 bay leaf |
Directions:
1. In a small bowl, combine the chili powder, cumin, garlic powder and oregano; rub over roast. In a Dutch oven, brown meat in oil. Remove from the pan.
2. Gradually add broth, stirring to loosen any browned bits from pan. Stir in salsa, water and bay leaf; return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 2-1/4 to 2-1/2 hours or until meat is fork-tender.
3. Set meat aside and keep warm. Bring pan juices to a boil. Cook, uncovered, for 10-15 minutes or until sauce is reduced to about 1-1/3 cups; skim fat. Discard bay leaf. Serve sauce with meat. Yield: 5 servings.
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