Mexican Pot Roast - cooking recipe

Ingredients

3/4 to 1 lb. chuck roast or lean stew beef
vegetable oil
1 1/2 c. water
1 1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1 tsp. chili powder
1/8 tsp. ground cumin
1/8 tsp. dried ground chili peppers
1 (23 oz.) can tomatoes
1 large onion, chopped
1/2 green pepper, chopped
1 or 2 carrots, sliced

Preparation

Brown meat in a little oil.
Add water, seasonings and vegetables.
Cover and simmer for 1 1/2 to 2 hours.
Remove cover; cut meat into bite-size pieces and simmer for an additional 30 minutes, until thickened.
Serves 4.