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    Source of Recipe


    Yield: 6 servings

    3 1/2 pound pot roast
    1 tb vegetable oil
    2 onions cut into wedges
    8-ounce can tomato sauce
    1 c picante sauce
    1 1/4 ts ground cumin
    1/2 ts oregano leaves
    2 garlic cloves, minced
    1 green pepper, coarsely chopped

    In large dutch oven on stove, brown meat over medium heat in oil;
    drain. Sprinkle onions over meat; combine tomato sauce, picante
    sauce, cumin, oregano and garlic; pour over meat and onions. Reduce
    heat, cover and simmer gently about 2 to 2 1/2 hours, adding green
    pepper during last 15 minutes of cooking. Remove meat to serving
    plate; keep warm. Bring sauce in pan to boil, stirring frequently
    until sauce is thickened (about 5 minutes). Skim fat from sauce;
    serve sauce and additional picante sauce with meat. On busy days,
    I just empty everything into the crockpot and let it cook on low
    for 6-8 hours!




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