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.)