Pot Roast Dinner *(GOOD)*

By carvalhohm

Ingredients

• 1/4 cup oil
• 1 boneless chuck roast (4 pounds)
• 3 tablespoons Mexican Seasoning Mix
• 1 cup water
• 2 packages (16 ounces each) frozen mixed vegetables (4 cups
• 1/2 cup White Sauce Mix (recipe follows)

Details

Servings 8

Preparation

Step 1

in Dutch oven heat oil; brown roast on all sides. In small bowl mix well seasoning mix and water. Pour over roast. Bring to boil; cover and simmer 2 to 2 1/2 hours or until meat is tender. Add vegetables during last 15 minutes of cooking. Remove meat and vegetables to serving platter. Skim fat off pan liquids. Add water if necessary to measure 2 cups. Add white sauce mix; cook and stir constantly until thick and bubbly. Pour gravy over sliced meat and vegetables.

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*Mexican Seasoning Mix:*
1 cup instant minced onion
2/3 cup instant beef-flavor bouillon or broth mix
1/3 cup chili powder
2 tablespoons ground cumin
4 teaspoons each crushed red pepper and oregano
2 teaspoons garlic powder

In tightly covered jar, shake all ingredients until well mixed. Store in cool, dry place. Use within 4 months. Makes about 3 cups.

*White Sauce Mix:*
2 cups instant nonfat dry milk
1 cup flour
1 1/2 teaspoon salt
1 cup butter or margarine

In large bowl, mix well dry milk, flour and slat. With pastry blender or 2 knives cut in butter until mixture resembles fine crumbs. Refrigerate airtight. Use with 2 months. Makes 4 cups