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Southwestern Poached Beef Roast




Source of Recipe


by Shanny


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6926.1

List of Ingredients




1½ tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. dried oregano leaves
1/2 tsp. salt
2 lbs. beef tenderloin or eye-of-round beef roast
2 tbsp. vegetable oil
1¼ cups medium hot salsa
1 can (10½ oz) condensed beef broth
1 large bay leaf
water as needed

Recipe



Combine chili powder, cumin, garlic powder, oregano & salt and rub in into the surface of the roast.

Heat oil in heavy kettle or dutch oven and brown roast on all sides. Pour off excess drippings. Add salsa, beef broth, bay leaf and enough water to cover the roast. Bring to boiling; reduce heat to low, cover tightly and cook 20 minutes per pound for tenderloin - 30 minutes per pound for eye-of-round, or until meat thermometer registers 130°.