Santa Fe Pot Roast

• 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

1. Combine chili powder, cumin, garlic powder, pepper and oregano.
2. Make small slits in roast; in each slit insert some of the spice mixture.
3. Add shortening to a Dutch oven; place over medium high heat.
4. Add roast and brown on all sides.
5. Add stewed tomatoes, chilies and olives.
6. Cover and roast in preheated 350u0b0 oven for 2 hours or until tender.
7. Remove roast to serving platter.
8. Slice.
9. Drain off liquid and serve in a separate container.
10. Garnish roast with cilantro.

beef chuck, chili powder, ground cumin, garlic powder, black pepper, oregano, shortening, tomatoes, green chilies, black olives, cilantro sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397340 (may not work)