16 servings (serving size: 3 ounces roast and about 1/3 cup sauce)
1 (4-pound) lean bottom round roast
1 tablespoon chili powder
1 1/4 teaspoons ground cumin
1/2 teaspoon dried whole oregano
1/4 teaspoon ground red pepper
2 medium onions, cut into 1/4-inch-thick slices
1 (8-ounce) can no-salt-added tomato sauce
2 cups picante sauce
1/2 cup water
How to Make It
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.
Transfer roast to a serving platter; serve with sauce mixture.