Spiced Pot Roast

• 3 garlic cloves
• 2 teaspoons seasoning salt
• 5 lbs boned rump roast
• 3 tablespoons oil
• 3 medium onions, sliced
• 4 teaspoons chili powder
• 12 teaspoon ground cumin
• 12 teaspoon ground coriander
• seasoning salt
• 13 cup tomato paste
• 1 (17 ounce) can whole tomatoes
• 1 beef bouillon cube
• 2 cups cooked white rice
• 1 cup canned red kidney beans, heated
• 2 avocados, sliced, for garnish

1. Mash garlic with seasoned salt.
2. With sharp knife, cut small holes in meat and fill them with garlic mixture.
3. Heat oil in a Dutch oven and brown meat on all sides.
4. Add onions and saute for several minutes.
5. Add spices, seasonings, and tomato paste.
6. Drain tomatoes, reserving the juice, and set tomatoes aside.
7. If necessary, add water to the juice to make 1 1/4 cups.
8. Add bouillon cube to juice and heat to dissolve.
9. Add this to meat, cover and simmer for 2 1/4 hours or until almost tender.
10. Add tomatoes and and simmer for another 15 minutes or until meat is tender and tomatoes are heated through.
11. Adjust seasonings.
12. Toss rice with heated kidney beans.
13. Transfer meat to heated platter, pour juices over, surround with rice and kindey bean mixture and garnish with avocado slices.

garlic, salt, rump roast, oil, onions, chili powder, ground cumin, ground coriander, salt, tomato paste, tomatoes, white rice, kidney beans, avocados

Taken from www.food.com/recipe/spiced-pot-roast-301169 (may not work)