Ingredients
1-1/2 teaspoons chili powder1 teaspoon ground cumin1/2 teaspoon garlic powder1/2 teaspoon dried oregano1 beef eye of round roast (2 pounds)1 tablespoon canola oil1 cup reduced-sodium beef broth1-1/4 cups salsa1/4 cup water1 bay leaf
Preparation
In a small bowl, combine the chili powder, cumin, garlic powder and oregano; rub over roast. In a Dutch oven, brown meat in oil. Remove from the pan.
Gradually add broth, stirring to loosen any browned bits from pan. Stir in salsa, water and bay leaf; return meat to pan. Bring to a boil. Reduce heat; cover and simmer for 2-1/4 to 2-1/2 hours or until meat is fork-tender.
Set meat aside and keep warm. Bring pan juices to a boil. Cook, uncovered, for 10-15 minutes or until sauce is reduced to about 1-1/3 cups; skim fat. Discard bay leaf. Serve sauce with meat.
