2 lbs. chuck pot roast (trimmed of fat), cut in 1" pieces
2 onions, quartered
1 tsp. garlic powder
2 tsp. cumin
2 tsp. olive oil
4 c. beef stock
4 c. water
4 coves garlic, minced
Salt & pepper to taste
1/2 bunch cilantro, coarsely chopped
3 carrots, cut in 1" pieces
9 new red potatoes, halved
4 ears corn, cut in fourths
2 med. zucchini, cut in 1" pieces
Flour tortillas

Brown meat with onions, garlic powder and cumin in oil. Add stock, water, garlic, salt, pepper and chopped cilantro. Bring to a boil, cover, simmer 30 minutes. Add carrots, corn and potatoes and simmer until tender. Serve with tortillas. To use canned beef stock, increase stock to 6 cups, decrease water to 2 cups.