Mexican-Style Pot Roast

• 1 Tbsp. oil
• 1 (3 lb.) beef chuck arm roast (1 1/2-inches thick)
• 2 medium diced onions
• 1 (16 oz.) can tomato puree
• 1 Tbsp. sugar
• 1 tsp. oregano leaves (dry)
• 2 (10 oz.) pkg. frozen corn
• 3 medium garlic cloves, cut in 1/2
• 4 medium red hot peppers or hot green peppers, diced
• jalapeno or Serrano
• 1/4 c. red wine vinegar
• 2 tsp. salt
• 4 medium green bell peppers, cut in quarters

1. In 8-quart Dutch oven over medium-high heat in oil, cook the halved garlic cloves until lightly browned; discard garlic cloves. Add beef chuck arm roast and cook in these drippings until browned on all sides.
2. Remove the meat to plate and set aside.
3. In same Dutch oven pan in drippings over medium heat, cook hot peppers and onions until tender, stirring frequently.
4. Return meat to pan; add tomato puree, vinegar, sugar, salt and oregano; over high heat, heat until boiling.
5. Reduce heat to low; cover and simmer 1 hour.
6. Add the quartered green peppers; cover and simmer 1 hour longer or until meat is fork-tender and skim off the fat from juices remaining in pan.
7. Add the corn to the meat mixture over high heat to boiling.
8. Reduce heat to low; cover and simmer 5 minutes or until kernels of corn are tender.
9. Makes 12 servings.

oil, beef chuck, onions, tomato puree, sugar, oregano, frozen corn, garlic, red hot peppers, serrano, red wine vinegar, salt, green bell peppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938963 (may not work)