Name: Lone Star Pot Roast
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: North America, Southwest
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 chiles; 2 tablespoons taco seasoning; 2 teaspoons beef bouillon granules; 1 teaspoon sugar; 1/4 cup cold water; 3 tablespoons all-purpose flour

Pot roast becomes especially delicious with the addition of chopped green chiles and taco seasoning. —Helen Carpenter, Albuquerque, New Mexico

How to Freeze Lone Star Pot Roast

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; add a little water if necessary.

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Lone Star Pot Roast

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Yield:8 servings

Prep:20 min

Cook:2 hours

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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 chiles
2 tablespoons taco seasoning
2 teaspoons beef bouillon granules
1 teaspoon sugar
1/4 cup cold water
3 tablespoons all-purpose flour

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Directions

In a Dutch oven, brown roast in oil. Combine tomatoes, chiles, taco seasoning, bouillon and sugar; pour over the roast. Cover and simmer 2 to 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 cold water and flour; stir into pan juices over high heat until thickened and bubbly, about 3 minutes. Serve with roast.