mexican pot roast

2 tsp. olive oil
1 Lg. onion, chopped
1 beef bottom roast (2 1/2 lbs)
2 cloves garlic, minced
1 tsp. dried oregano
1 (12oz) bottle beer
1 (8oz) can tomato sauce
4 tsp. chili powder
3/4 tsp. salt
1/4 tsp. pepper
1 1/4 lbs. potatoes
1 1/2 lbs. zucchini
1 (10oz) pkg. frozen whole kernel corn
Heat 1 tsp. olive oil in a large pan or Dutch oven. Brown meat over medioum-high heat. Remove from pan. Saute onion and garlic in remaining oil until lightly browned. Stir in chili powder and oregano. Cook 30 seconds. Add beer and tomato sauce. Return meat to pot. Sprinkle with salt and pepper. Cover and simmer 2 hours or until almost tender. Peel potatoes; halve or quarter. Halve zucchini lengthwise and cut into 1" pieces. Add potatoes to pot. Cover and cook 10 minutes or so. Add zucchini, pushing pieces down into sauce. Cover and cook 10-15 minutes. Add corn. Cook until meat and veggies are tender (3-10 minutes).
Remove meat. Let stand 3-5 minutes.