Spicy Pot Roast
|Vegetable oil||2 Tablespoon, divided|
|Beef chuck/Rump roast||4 Pound|
|All purpose flour||2 Tablespoon|
|Chili powder||1 Tablespoon|
|Taco sauce||16 Ounce (2 Jars, 8 Ounce Each, Thick And Smooth)|
|Beef broth||1⁄2 Cup (8 tbs)|
HEAT 1 tablespoon oil in large Dutch oven over medium-high heat. Add roast; cook for 4 to 5 minutes or until brown on all sides. Remove from pan; set aside.
HEAT remaining 1 tablespoon oil in saucepan. Add flour and chili powder; cook for 30 seconds. Add taco sauce and broth. Bring to a boil; reduce heat to low. Add roast to sauce. Cover; cook, stirring occasionally, for 1-1/2 to 2 hours or until roast is of desired doneness. Serve with sauce.