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Braised Southwest Beef Roast

 Braised Southwest Beef Roast
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!"
5 ServingsPrep: 20 min. Cook: 2-1/2 hours


  • 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


  • 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.
  • 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.
  • 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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Braised Southwest Beef Roast (continued)

Nutritional Facts: 5 ounces cooked beef with 1/4 cup sauce equals 255 calories, 9 g fat (2 g saturated fat), 84 mg cholesterol, 451 mg sodium, 3 g carbohydrate, 2 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.