1 1/2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. freshly ground black pepper
1/2 tsp. dried oregano
3 lbs. lean boneless beef chuck roast
1 tbsp. shortening
2 (14 1/2 oz.) cans Mexican-style stewed tomatoes
1 (4 oz.) can green chilies (chopped)
1 (2 1/4 oz.) can sliced black olives (drained)
Dairy sour cream
Cilantro sprigs

Preheat oven to 350 degrees. In a small bowl, combine chili powder, cumin, garlic powder, pepper and oregano. Make small slits in roast; in each slit, insert some of the spice mixture.

Place shortening in a Dutch oven; place over medium-high heat. Add roast, brown on both sides. Add stewed tomatoes, chilies and olives. Cover; roast 2 hours or until tender.

Remove to serving platter and slice roast. Drain off liquid from tomato mixture; place tomato mixture on serving platter with roast. Serve with sour cream and garnish with cilantro sprigs. Serves 10.