4 pounds boneless chuck roast
Salt and pepper, to taste
2 tablespoons flour
3 tablespoons oil
1 clove garlic, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
3 medium onions, quartered
3/4 cup canned tomatoes
Beef broth, water, or tomato juice
6 large carrots, cut in 2 inch pieces
Serving Size : 8
Rub the roast with salt, pepper, and flour. In a Dutch oven, brown the meat on all sides in hot oil. Pour off most of fat and add the garlic, chili powder, cumin, onions, and tomatoes. Cover and cook slowly, adding broth, water, or tomato juice as necessary, for about 2 hours. Add the carrots and cover. Cook about 1 hour longer, or until meat and carrots are tender.