Chili-Style Roast

4 lb Lean boneless round roast
Vegetable cooking spray
1/2 ts Salt -- optional
1/8 ts Red pepper
8 oz Can no-salt tomato sauce
1/2 c -- water
3/4 c Onion -- chopped
1/2 c Green onions -- chopped
20 ml Garlic -- minced
2 tb Chili powder
1 ts Dried whole oregano

Trim excess fat from roast. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add roast, and cook until browned on all sides. Sprinkle roast with salt and red pepper.

Combine tomato sauce and remaining ingredients in a small bowl, pour over roast. Cover, reduce heat, and simmer 2 to 2-1/2 hours or until roast is tender.

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