• 1 beef bottom round roast (3 to 4 lb)
• 2 tsp ground cumin
• 2 tsp vegetable oil
• 1 jar (16 oz) thick-and-chunky salsa
• 1 can (15 oz) black beans, drained
• 1-1/2 cups frozen corn
  

• Press cumin onto beef roast.
• Heat oil in stockpot over medium heat until hot; brown roast.
• Sprinkle with 1/2 tsp salt and 1/4 tsp pepper.
• Add salsa; bring to a boil.
• Reduce heat; cover tightly and simmer 2-1/2 to 3-1/4 hours or until beef is fork-tender.
• Remove roast.
• Skim fat.
• Add beans and corn to pot; simmer, uncovered, 8 to 10 minutes or until slightly thickened.
• Carve roast; season with salt.
• Serve with bean mixture.

8 to 10 servings