Ingredients:%uFFFD

2 1/2 to 3 lbs. boneless beef roast, such as chuck (I've used a rump roast here)

3 Tbs. New Mexico chile powder

1 Tbs. ground cumin

1 Tbs. brown sugar%uFFFD

1 tsp. garlic powder

1 tsp. dried oregano (preferably Mexican)

1 tsp. kosher salt

1/2 tsp. cayenne pepper%uFFFD

1/2 tsp. onion powder

1/4 tsp. ground cinnamon

pinch of ground cloves

14.5-oz can diced tomato, with juices

4-oz can diced green chiles, with juices

1 small onion, thinly sliced%uFFFD

1/2 cup salsa de ajo or your favorite red salsa (click here for my salsa de ajo recipe)

Canola or vegetable oil