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