Lone star pot roast

1 servings

Ingredients

Quantity Ingredient
\"The seasonings make this pot roast especially flavorful. We love the tender
Meat and its exceptional gravy.\" - Helen Carpenter
3-3 1/2 lbs.
2 tablespoons Cooking oil
Boneless beef chuck roast
14½ ounce Can tomatoes with liquid cut up
4 ounces Can chopped green chilies
2 tablespoons Taco seasoning mix
2 tablespoons Beef bouillon granules
1 teaspoon Sugar
¼ cup Cold water
3 tablespoons Flour

Directions

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 2½ 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 minutes. Slice roast. Serve with gravy. From: "Taste of Home" Magazine, April/May 1995

Submitted By DEBBIE CARLSON On 04-14-95

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