You are here: Home » Recipes » Southwestern Pot Roast Southwestern Pot Roast Recipe by Relish ContributorKitchen Tested Yield 8 servings A pot roast is always delicious, but with a Southwestern flair, you have a new favorite for family meals. PrintEmail Ingredients 4 pounds bottom round roast, trimmed Salt and pepper1 cup chopped red onion1 teaspoon minced garlic1 green bell pepper, seeded and chopped1 cup canned beef broth3 tablespoons chili powder1/4 teaspoon cayenne pepper1 (16-ounce) can red kidney beans, drained and rinsed4 ears fresh or frozen corn, thawed, cut into 4-inch pieces Instructions Preheat oven to 400F. 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.