1 boneless beef chuck shoulder pot roast (about 3 pounds)
2 teaspoons vegetable oil
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups prepared thick and chunky salsa
3/4 cup water
2 tablespoons cornstarch dissolved in 3 tablespoons water
Flour tortillas and dairy sour cream (optional)
Set heat setting of large nonstick electric skillet at medium (350°F). Add oil; heat until hot. Press chili powder evenly onto all surfaces of beef pot roast. Place pot roast in skillet; brown evenly. Season pot roast with salt and pepper. Spoon off drippings.
Combine salsa and water in medium bowl. Add to skillet; bring to a boil. Reduce heat setting to very low (Warm). Cover tightly and simmer gently 1-3/4 to 2 hours or until pot roast is fork-tender. Remove pot roast to carving board; tent with aluminum foil and keep warm.
Skim fat from cooking liquid. Increase heat setting to medium (350°F). Stir in cornstarch mixture; bring to a boil. Cook and stir 1 minute or until thickened and bubbly.
Carve pot roast. Serve with sauce, and tortillas and sour cream, if desired. Makes 6 to 8 servings.