Braised Southwest Beef Roast

Name: Braised Southwest Beef Roast
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 5 servings.
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

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

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.

Nutrition Facts

5 ounces cooked beef with 1/4 cup sauce: 255 calories, 9g fat (2g saturated fat), 84mg cholesterol, 451mg sodium, 3g carbohydrate (2g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.

Originally published as Braised Southwest Beef Roast in Light & Tasty December/January 2005