Mexican Pot Roast


5 lb rump roast
3 TB oil
2 garlic cloves, minced
3 onions, sliced
2 tsp salt
1/2 tsp cumin
1/2 tsp coriander
1 1/2 TB chili powder
1/2 c tomato puree (best to use this, or use tomato sauce)
1 cans chopped tomatoes, drained


Preheat oven to 325 degrees. Season beef with salt and pepper. Place in a Dutch oven and sauté in the oil until browned on all sides. Remove the meat while preparing the sauce.

In the same skillet, sauté the garlic and onions until soft. Add the remaining ingredients and bring to a boil. Return the meat to the Dutch oven and cover with the sauce. Bake for 3 hours or until meat is tender.