MEXICAN POT ROAST

1 tablespoon oil
1 (2 1/2 to 3 lb.) beef chuck roast
2 cans (14 1/2 oz. each) stewed tomatoes
1 cup chopped onions
2 tablespoons chili powder
3 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon ground black pepper
2 garlic cloves, crushed
3 cups hot cooked rice (for serving)

Heat oven to 350 degrees F.

Heat oil in Dutch oven over medium-high heat. Add beef roast. Cook roast 9 to 11 minutes or until browned, turning once.

Add all remaining ingredients except rice; mix gently. Cover.

Bake at 350 degrees F for 1 1/2 to 2 hours or until roast is tender.

Place roast on serving platter; slice. Spoon some of tomato mixture over roast; spoon remaining tomato mixture into serving bowl. Serve with hot cooked rice.

Makes 8 to 10 servings
From: Recipelink.com
Source: Recipe booklet: Mexican Cooking, Pillsbury Classic Cookbooks, May 1995, #171