Southwestern Pot Roast

  • Yield: 8 servings


4pounds bottom round roast, trimmed
Salt and pepper
1cup chopped red onion
1teaspoon minced garlic
1 green bell pepper, seeded and chopped
1cup canned beef broth
3tablespoons chili powder
1/4teaspoon cayenne pepper
1 (16-ounce) can red kidney beans, drained and rinsed
4 ears fresh or frozen corn, thawed, cut into 4-inch pieces


  1. Preheat oven to 400F.
  2. Season roast with salt and pepper and place in a large roasting pan coated with nonstick cooking spray.  Bake 10 minutes, then turn over and bake another 10 minutes, to brown on both sides.  Add onion, garlic, green pepper, beef broth, chili powder and cayenne.  Spoon sauce over roast, cover, and continue baking 2 1/2 hours, turning roast every 30 minutes.  Add kidney beans and corn and continue cooking 30 minutes longer, or until roast is very tender.  Slice roast and serve with beans and corn.

Nutritional Info *per serving

  • Calories 419
  • Fat 12.3g
  • Saturated Fat 3.9g
  • Cholesterol 130mg
  • Sodium 438mg
  • Carbohydrate 23g
  • Protein 53.8g