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Lone Star Pot Roast Recipe

Lone Star Pot Roast Recipe

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 YIELD:6-8 servings


  • 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


  • 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.

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.

Wine Pairings

Light-Bodied Red Wine

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