Beef Pot Roast Salsa Verde

Campbell's Beef Pot Roast Salsa Verde Recipe

This is not your traditional pot roast recipe...this delectable version gets bold flavor when it slowly simmers in a spicy salsa seasoned with a touch of cinnamon and cumin.

At a glance

Prep

15 min.

Total

2 hr. 30 min.

Serves

6

Cook: 2 hr. 15 min.

Made With

  • Pace® Garlic & Lime Verde Restaurant Style Salsa

    Pace® Garlic & Lime Verde Restaurant Style Salsa

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What You'll Need

1 boneless beef chuck roast (about 3 pounds)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1 tablespoon vegetable oil
1 jar (16 ounces) Pace® Garlic & Lime Verde Restaurant Style Salsa

How to Make It

  • 1

    Season the beef with the cinnamon and cumin. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned on all sides. Pour off any fat.

  • 2

    Stir the salsa in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 2 hours or until the beef is fork-tender.

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Recipe Nutritional Information

Made With

Calories

Calories

Total Fat

Total Fat

Saturated Fat

Saturated Fat

Cholesterol

Cholesterol

Sodium

Sodium

Total Carbohydrate

Total Carbohydrate

Dietary Fiber

Dietary Fiber

Protein

Protein

Vitamin A

Vitamin A

Vitamin C

Vitamin C

Calcium

Calcium

Iron

Iron

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#25889

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