2 medium onions, sliced

1 Tablespoon chili powder

1 1/4 teaspoons ground cumin

1 Tablespoon sugar

1/2 teaspoon oregano

1/4 teaspoon ground red pepper

1  4lb lean bottom roast

1 (8oz) can tomato sauce

2 cups picante sauce

1/2 cup water

Combine first six ingredients and toss well.  Set aside.

Trim fat from roast.   Coat Dutch oven with cooking spray, place on medium high heat til hot.  Add roast, brown on all sides.  Combine tomato sauce, picante sauce, and water.  Pour over roast. Add onion mixture and bring to a boil.  Cover, reduce heat, and simmer              4 1/2 - 5hours, or until tender.