Picante Pot Roast

4 lb roast

1 tb Vegetable oil

2 ea Medium onions, cut into wedg

1 cn (8 oz) tomato sauce

1 c Picante sauce

1 1/4 ts Ground cumin

1/2 ts Oregano leaves, crushed or g

2 ea Garlic cloves, minced

1 ea Green pepper, coarsely chopp

Pour oil into crock pot or dutch oven; add meat; mix spices and sauces in bowl and pour over meat; cook slowly in dutch oven, and check meat for tenderness after 2 hours. If added to crock pot instead, turn on LOW and let cook 6-8 hours. In either case, re- move meat to serving plate and keep warm; bring sauce to a boil and stir frequently until thickened (about 5 minutes). Skim fat from sauce, and serve with additional picante sauce over meat. Makes 6-8 servings.