| 1. | Press cumin onto beef roast. |
| 2. | Heat oil in stockpot over medium heat until hot then brown roast. |
| 3. | Sprinkle with salt and pepper. |
| 4. | Add salsa. |
| 5. | Bring to a boil then reduce heat, cover slightly and simmer 2 1/2 - 3 1/4 hours or until beef is fork-tender. |
| 6. | Remove roast ans skim fat. |
| 7. | Add beans and corn. |
| 8. | Simmer uncovered for 8 - 10 minutes or until slightly thickened. |
| 9. | Carve roast. |
| 10. | Season with salt and serve with bean mixture. |
