Santa Fe Pot Roast - cooking recipe

Ingredients

3 lb. lean boneless beef chuck or rump roast
1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 tsp. dried oregano
1 Tbsp. shortening
2 (14 oz.) cans Mexican style stewed tomatoes
1 (4 oz.) can chopped green chilies
1 (2.25 oz.) can sliced black olives, drained
cilantro sprigs

Preparation

Combine chili powder, cumin, garlic powder, pepper and oregano.
Make small slits in roast; in each slit insert some of the spice mixture.
Add shortening to a Dutch oven; place over medium high heat.
Add roast and brown on all sides.
Add stewed tomatoes, chilies and olives.
Cover and roast in preheated 350\u00b0 oven for 2 hours or until tender.
Remove roast to serving platter.
Slice.
Drain off liquid and serve in a separate container.
Garnish roast with cilantro.