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Cook Time: 0 min

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Ingredients

For 16 Servings

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1 (4-lb) lean bottom round roast
cooking spray
1 tbsp chili powder
1 1/4 tsp ground cumin
1/2 tsp dried whole oregano
1/4 tsp ground red pepper
2 medium onions , cut into 1/4-inch-thick slices
1 (8-oz) can no-salt-added tomato sauce
2 cups picante sauce
1/2 cup water

Directions

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1 Trim fat from roast. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add roast; cook, turning occasionally, until browned on all sides. Combine chili powder and next 4 ingredients; sprinkle over roast. Add remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 4 1/2 to 5 hours or until roast is tender.
2 Transfer roast to a serving platter; serve with sauce mixture.

Directions

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1. Trim fat from roast. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add roast; cook, turning occasionally, until browned on all sides. Combine chili powder and next 4 ingredients; sprinkle over roast. Add remaining ingredients, and bring to a boil. Cover, reduce heat, and simmer 4 1/2 to 5 hours or until roast is tender.

2. Transfer roast to a serving platter; serve with sauce mixture.

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