Ingredients

1 1/2 pounds boneless beef chuck shoulder roast
1 tablespoon olive oil
1 cup prepared medium or hot chunky salsa
2 tablespoons packed brown sugar
1 tablespoon reduced-sodium soy sauce
1 clove garlic, crushed
1/3 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
2 cups cooked rice
Cilantro sprigs (optional)
1 lime, cut crosswise into quarters (optional)

Directions

Trim fat from beef roast. Cut roast into 1 1/4-inch pieces. In Dutch oven, heat oil over medium heat until hot. Add beef and brown evenly, stirring occasionally. Pour off drippings, if necessary.

Stir salsa, sugar, soy sauce and garlic into beef. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 hour. Remove cover; continue cooking, uncovered, an additional 30 minutes or until beef is tender.

Remove from heat; stir in chopped cilantro and lime juice. Spoon beef mixture over rice; garnish with cilantro sprigs and lime quarters, if desired. Serves 4.

Each serving contains 446 calories, 12 gm fat, 44 gm carbohydrates, 607 mg sodium, 106 mg cholesterol.