2 cans (15 ounces each) black beans, rinsed and drained
2 medium tomatoes, seeded and chopped
1 medium red onion, chopped
1/3 cup minced fresh cilantro
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In a small bowl, combine the chili powder, salt, cumin and cayenne. Set aside 2 teaspoons for salsa. Rub the remaining seasoning mixture over roast. Place roast fat side up in a shallow roasting pan.
Bake, uncovered, at 325° for 2-1/2 to 3 hours or until meat reaches desired doneness ((for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Transfer to serving platter. Let stand for 15 minutes before carving.
For salsa, combine the beans, tomatoes, onion, cilantro and reserved seasoning mixture in a bowl. Serve with roast.