Mexican Pot Roast

By Scrappin Broad

Ingredients

• 1 Tbsp vegetable oil
• 1 3-lb. lean boneless beef chuck roast
• 1 can (14-1/2 oz.) whole tomatoes, undrained, chopped
• 1 can (4 oz.) chopped green chilies
• 1 pkg. (1-1/4 oz.) dry taco seasoning mix
• 1 beef bouillon cube, crushed
• 1 Tbsp. light brown sugar
• 2 Tbsp. water
• 1 Tbsp. cornstarch

Preparation

Step 1

In a crockpot, heat the oil over medium heat. Add the roast & brown for 3-5 minutes, turning halfway through the cooking. Transfer meat to crockpot.

In a small bowl, combine the tomatoes & their juice, the chilies, taco
seasoning mix, bouillon, and brown sugar. Mix well. Pour over the pot roast.

Cook until meat is fork-tender (several hours on low). Remove the roast to a cutting board & let rest.

In a small bowl, combine the water & cornstarch. Slowly pour into the tomato mixture in the crock pot and stir until sauce thickens (you may want to use high heat for this).

Slice the roast across the grain & serve topped with the sauce.

(If not serving immediately, return the sliced roast to the pot with
the sauce and keep warm over low heat until ready to serve.)