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. |