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

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Pot roast becomes especially delicious with the addition of chopped green chilies and taco seasoning. —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 each: 352 calories, 20g fat (7g saturated fat), 111mg cholesterol, 594mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 34g 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.
    Freeze option: Place sliced pot roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
    Yield: 6-8 servings.
Originally published as Lone Star Pot Roast in Taste of Home April/May 1995, p8

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
(17)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
apschwartz User ID: 1393337 256455
Reviewed Nov. 6, 2016

"I had very high expectations given all of the 5 stars, but I found this recipe simply o.k. In my humble opinion, nothing beats 10 hours on low in the slow cooker where the meat comes out so very tender. The meat was rather tough but it could have been the cut I purchased. I will stick to slow cookers for roasts and use my dutch oven for smaller cuts of meat."

MY REVIEW
dschultz01 User ID: 1076910 230223
Reviewed Jul. 26, 2015

"Excellent!"

MY REVIEW
BobbysChicagoBAbe@hotmail.com User ID: 1665956 227571
Reviewed Jun. 7, 2015

"This was GREAT! Only got a small pot roast, since there are only 3 of us, but next time I'll get a larger roast for the leftover shredded sandwiches! The gravy was awesome, too!"

MY REVIEW
gunslinger User ID: 544392 2352
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
kuchen84 User ID: 1073891 3979
Reviewed Jan. 18, 2014

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

MY REVIEW
ConnieK User ID: 282614 5559
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
julzrulz9 User ID: 7093746 5347
Reviewed May. 12, 2013

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

MY REVIEW
sswimmomm User ID: 867571 4622
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."

MY REVIEW
amberjcarothers User ID: 4822390 2882
Reviewed Jan. 21, 2013

"I used a can of hot Rotel instead of the diced tomatoes and I also added some diced onions and tomato paste. It was really good and spicy :o)"

MY REVIEW
dzm388 User ID: 724894 1249
Reviewed Mar. 27, 2012

"I've made this dozens of times since it was published, it's delicious! This time I converted it to a slow cooker recipe by using 1 can of stewed tomatoes in the bottom of the cooker, cutting the roast in half and adding it to the pot, then combining a second can of stewed tomatoes (instead of the diced tomatoes) together with the chilies, taco seasoning, beef bouillon, and sugar, and poured that over the top. No need to brown the meat. 6 hours on high was perfect. I scooped out the stewed tomatoes and served them on the side. MAKE THE GRAVY - it's wonderful!"

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