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Lone Star Pot Roast Recipe
1 boneless beef chuck roast (3-3 1/2 lbs)
2 tbsp. cooking oil
1 can (14 1/2 ounces) tomatoes w/ liquid, cut up
1 can (4 ounces) chopped green chilies
2 tbsp. taco seasoning mix
2 tbsp. beef bouillon granules
1 teaspoon sugar
1/4 cup water
3 tbsp. all-purpose flour
In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco seasoning, bouillon, and sugar; pour over the roast. Cover and
simmer 2-2 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 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 and serve w/ gravy.
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