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 is one of our

favorite ways to eat beef. Enjoy!'"



Prep Time: 20 min.

Cook: 2 hours 25 min.



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 power 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.



Nutritional Analysis: One serving (4 ounces cooked beef with 1/4 cup

sauce) equals 249 calories, 9 g fat (2 g saturated fat), 80 mg

cholesterol, 696 mg sodium, 8 g carbohydrate, 1 g fiber, 34 g

protein. Diabetic Exchanges: 4 lean meat, 1 vegetable.





Source: Taste of Home's Light & Tasty









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