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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
2 medium onions, cut into 1/4-inch-thick slices |
1 tablespoon chili powder |
1 1/4 teaspoons ground cumin |
1 teaspoon sugar |
1/2 teaspoon dried whole oregano |
1/4 teaspoon ground red pepper |
1 (4-pound) lean bottom round roast |
vegetable cooking spray |
1 (8-ounce) can no-salt-added tomato sauce |
2 cups commercial picante sauce |
1/2 cup water |
Directions:
1. Combine first 6 ingredients in a medium bowl; toss well. Set aside.
2. Trim fat from roast. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add roast; cook until browned on all sides. Combine tomato sauce, picante sauce, and water; pour over roast. Add onion mixture, and bring to a boil. Cover, reduce heat, and simmer 4 1/2 to 5 hours or until roast is tender.
3. Transfer roast to a serving platter; serve with picante sauce mixture.
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