Picante Pot Roast

Begin checking meat for tenderness after 1 hour and 45 minutes of cooking

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

  1. In large skillet over medium heat, brown meat in oil; drain.
  2. Sprinkle onions over meat. Combine tomato sauce, picante sauce, cumin, oregano and garlic; pour over meat and onions.
  3. Reduce heat, cover and simmer gently about 2 to 2 1/2 hours, adding green pepper during last 15 minutes of cooking.
  4. Remove meat to serving platter; keep warm.
  5. Bring sauce in skillet to a boil; cook, stirring frequently until sauce is thickened, about 5 minutes. Skim fat from sauce.
  6. Serve sauce and additional picante sauce with meat.

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