Picante Pot Roast

Oxmoor House
16 servings


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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


Combine first 6 ingredients in a medium bowl; toss well. Set aside.

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.

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

Created date

August 2009

Nutritional Information

Calories 154
Caloriesfromfat 24 %
Fat 4.1 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.9 g
Carbohydrate 5.1 g
Fiber 0.0 g
Cholesterol 56 mg
Iron 0.0 mg
Sodium 392 mg
Calcium 0.0 mg