Picante Pot Roast - cooking recipe

Ingredients

3 to 3 1/2 lb. beef chuck pot roast
1 Tbsp. vegetable oil
2 medium onions, cut into 1/2-inch wedges
1 (8 oz.) can tomato sauce
1 c. Pace picante sauce
1 1/4 tsp. ground cumin
1/2 tsp. oregano leaves, crushed
2 garlic cloves, minced
1 green pepper, coarsely chopped

Preparation

In a large skillet over medium heat, brown meat in oil.
Drain. Sprinkle onions over meat.
Combine tomato sauce, picante sauce, cumin, oregano and garlic.
Pour over meat and onions.
Reduce heat; cover and simmer gently about 2 to 2 1/2 hours, adding green pepper during last 15 minutes of cooking.
Begin checking meat for tenderness after 1 hour and 45 minutes of cooking.
Remove meat to serving platter; keep warm.