Picante Pot Roast

Yield: 16 servings (serving size: 3 ounces roast and about 1/3 cup sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 166
  • Calories from fat: 0.0%
  • Fat: 4.1g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.9g
  • Carbohydrate: 5g
  • Fiber: 0.7g
  • Cholesterol: 56mg
  • Iron: 0.0mg
  • Sodium: 397mg
  • Calcium: 0.0mg


  • 1 (4-pound) lean bottom round roast
  • Cooking spray
  • 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


  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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