Lone Star Pot Roast

By mixingbowl

Ingredients

• 1 boneless, beef chuck roast (3-4 lbs)
• 2 T. cooking oil
• 1 can (14 1/2 oz) tomatoes-cut up with liquid
• 1 can (4 oz) chopped green chilies
• 2 T. taco seasoning mix
• 2 tsp. beef bouillon granules (2 cubes)
• 1 tsp. sugar
• 1/4 c. cold water
• 3 T. flour

Details

Servings 6

Preparation

Step 1

In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco seasoning, bouillon and sugar; pour over the roast. Cover and simmer 2-2/12 hours or until meat is tender. Remove roast to a platter and keep warm.
For gravy: pour 2 cups pan juices into a saucepan. Combine the cold water and flour; stir until smooth. Add to juices; cook and stir over high heat until thickened and bubbly, about 3 mins. Slice roast. Serve with gravy.