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Lone Star Pot Roast Recipe
Lone Star Pot Roast Recipe photo by Taste of Home

Lone Star Pot Roast Recipe

Publisher Photo
The addition of chopped green chilies and taco seasoning mix make this pot roast especially flavorful.—Helen Carpenter, Albuquerque, New Mexico
TOTAL TIME: Prep: 20 min. Cook: 2 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Cook: 2 hours
MAKES: 6-8 servings

Ingredients

  • 1 boneless beef chuck roast (3 to 3-1/2 pounds)
  • 2 tablespoons canola oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons taco seasoning
  • 2 teaspoons beef bouillon granules
  • 1 teaspoon sugar
  • 1/4 cup cold water
  • 3 tablespoons all-purpose flour

Nutritional Facts

1 serving (1 each) equals 352 calories, 20 g fat (7 g saturated fat), 111 mg cholesterol, 594 mg sodium, 8 g carbohydrate, 1 g fiber, 34 g protein.

Directions

  1. 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 2-1/2 hours or until meat is tender.
  2. Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan. Combine cold water and flour; stir into pan juices over high heat until thickened and bubbly, about 3 minutes. Serve with roast. Yield: 6-8 servings.
Originally published as Lone Star Pot Roast in Taste of Home April/May 1995, p8

Nutritional Facts

1 serving (1 each) equals 352 calories, 20 g fat (7 g saturated fat), 111 mg cholesterol, 594 mg sodium, 8 g carbohydrate, 1 g fiber, 34 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Lone Star Pot Roast

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Sep. 2, 2014

"Very good if you like your meat a little spicy. Great sliced and served with mashed potatoes or shredded and served with tortillas!"

MY REVIEW
Reviewed Jan. 18, 2014

"One of our favorites. Been making this since it first came out. Yummy!!!!"

MY REVIEW
Reviewed Oct. 19, 2013

"Love this recipe, it's my favorite pot roast. I've made it numerous times just as a roast and as a sandwich filling. Just shredded the meat and put back in the gravy. Awesome. Have taken to potlucks at work as a sandwich filling and everyone loved it. Thanks, Helen, for sharing this incredible recipe!!!"

MY REVIEW
Reviewed May. 12, 2013

"This was very good, made an excellent filling for tacos!"

MY REVIEW
Reviewed Mar. 29, 2013

"Been making this over and over since it first appeared in 1995! Best review is my husband's co workers requested the recipe after merely smelling the leftovers that he took for lunch reheating."

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