1. Remove beef pot roast from package; set aside. Measure ¾ cup of the gravy and place in large skillet; discard any remaining gravy or reserve for other use.

2. Add chili beans, corn, salsa, 1 tablespoon chopped oregano and cinnamon to gravy in skillet; bring to a boil.

3. Meanwhile cut pot roast into ¼-inch thick slices. Add to skillet. Reduce heat to medium-low; cover and simmer 8 to 10 minutes or until beef is heated through, stirring occasionally. Serve pot roast with sauce. Garnish with chopped oregano and oregano sprigs, if desired.

Cook's Tip: If chili beans with chipotle peppers are not available, add ½ to 1 teaspoon minced chipotle peppers in adobo sauce to regular chili beans. If chipotle thick-and-chunky salsa is not available, add ½ to 1 teaspoon minced chipotle peppers in adobo sauce to regular thick-and-chunky salsa.

Chipotle chiles in adobo sauce are dried smoked jalapeno peppers packed in a red piquant sauce made from dried chiles, herbs and vinegar. Chipotle peppers in adobo sauce can be found in the ethnic food section of large supermarkets.

Note: The amount of gravy in fully-cooked pot roast products varies. If your package does not contain ¾ cup, make up the difference with beef broth or water.