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A rich sauce of chili powder, taco sauce and beef broth puts the finishing touch on this tender roast. Serve it with steamed carrots, baby potatoes and ice-cold Nestea.

Spicy Pot Roast

2 tablespoons vegetable oil, divided use
1 (4 pound) beef chuck or rump roast
2 tablespoons all-purpose flour
1 tablespoon chili powder
2 (8-ounce) jars ORTEGA Taco Sauce - Medium
1/2 cup beef broth

1. Heat 1 tablespoon oil in a large saucepan. Add roast; cook, turning occasionally, until brown on all sides. Remove from saucepan; set aside.
2. Heat remaining oil in same saucepan. Add flour and chili powder; cook, stirring constantly, for 30 seconds. Add taco sauce and broth. Bring to a boil; reduce heat to low. Add roast. Cover; cook, turning occasionally, for 2 to 3 hours or until meat is of desired doneness. Serve with extra sauce.

Makes 8 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.

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