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Try this Mexican twist on pot roast for an exciting, flavorful meal! Photo credit: Nicole Shoemaker from Cooking for Keeps.
1 package McCormick® Bag 'n Season® Pot Roast
3 pounds boneless chuck roast, trimmed
1 can (15 ounces) black beans, drained and rinsed
1 can (4 1/2 ounces) chopped green chiles
1 can (11 ounces) whole kernel corn, drained
1 cup mild chunky salsa
Preheat oven to 350°F. Arrange opened Cooking Bag in 13x9-inch baking pan or dish. Place meat in bag.
Mix Seasoning Mix and remaining ingredients; pour over meat. Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape.
Bake in lower half of oven 1 hour for thinner chuck roast (less than 2 inches thick). Cook thicker roast 1 hour 15 minutes. Let stand 5 minutes before slicing.
IMPORTANT: Allow 8 inches for bag to expand while cooking. Cooking bag should not touch oven walls or racks.
(Amount per serving)