Picante Pot Roast
1 beef chuck pot roast
3 to 3 1/2 pound
1 tablespoon vegetable oil
2 medium onions – cut into 1/2-inch wedges
8 ounces tomato sauce
1 cup picante sauce
1 1/4 teaspoons ground cumin
1/2 teaspoon oregano leaves – crushed
2 garlic cloves – minced
1 green pepper – coarsely chopped
In large skillet over medium heat, brown meat in oil; drain. Sprinkle
onions over meat. Combine tomato sauce, picante sauce, cumin, oregano
and garlic; pour over meat and onions. Reduce heat, cover and simmer
gently about 2 to 2 1/2 hours, adding green pepper during last 15
minutes of cooking. (Begin checking meat for tenderness after 1 hour
and 45 minutes of cooking.) Remove meat to serving platter; keep
warm. Bring sauce in skillet to a boil; cook, stirring frequently
until sauce is thickened, about 5 minutes. Skim fat from sauce. Serve
sauce and additional picante sauce with meat.