Directions:

Press chili powder evenly onto all surfaces of beef pot roast. Heat oil in stockpot over medium heat until hot. Place pot roast in stockpot; brown evenly. Pour off drippings.

Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 2 to 3 hours or until roast is fork-tender.

Meanwhile prepare rice according to package directions, adding chili powder with the rice. Remove from heat. Stir in corn, salsa and chopped cilantro. Let stand, covered, 5 minutes.

Remove roast; keep warm. Skim fat from cooking liquid. Return liquid to stockpot; bring to a boil. Cook 8 to 10 minutes or until sauce is reduced to 2 cups.

Serve pot roast with rice and sauce.