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Picante Pot Roast

Yield 16 servings

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

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

Light and Luscious