Picante Pot Roast

Ingredients

• 4 pound bottom round roast lean
• 1 tablespoon chili powder 
• 1.3 teaspoons ground cumin 
• 0.3 teaspoon ground pepper red
• 2 medium onions cut into 1/4-inch-thick slices
• 0.5 teaspoon oregano dried whole
• 2 cups commercial picante sauce 
• 1 teaspoon sugar 
• 8 ounce no-salt-added tomato sauce canned
• 0.5 cup water 

Equipment

• bowl
• dutch oven

Directions

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.
3. Add roast; cook until browned on all sides.
4. Combine tomato sauce, picante sauce, and water; pour over roast.
5. Add onion mixture, and bring to a boil. Cover, reduce heat, and simmer 4 1/2 to 5 hours or until roast is tender.
6. Transfer roast to a serving platter; serve with picante sauce mixture.