Lone Star Pot Roast

By boandozzy

1 serving (1 each) equals 352 calories, 20 g fat (7 g saturated fat), 111 mg cholesterol, 594 mg sodium, 8 g carbohydrate, 1 g fiber, 34 g protein. Originally published as Lone Star Pot Roast in Taste of Home April/May 1995, p8.

Ingredients

• 1 boneless beef chuck roast (3 to 3-1/2 pounds)
• 2 tablespoons canola oil
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (4 ounces) chopped green chilies
• 2 tablespoons taco seasoning
• 2 teaspoons beef bouillon granules
• 1 teaspoon sugar
• 1/4 cup cold water
• 3 tablespoons all-purpose flour

Details

Servings 6
Preparation time 20mins
Cooking time 140mins
Adapted from tasteofhome.com

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 to 2-1/2 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 cold water and flour; stir into pan juices over high heat until thickened and bubbly, about 3 minutes. Serve with roast. Yield: 6-8 servings.