Lone Star Pot Roast

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

TOTAL TIME: Prep: 20 min. Cook: 2 hours YIELD: 8 servings.

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

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

Directions

1. 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.
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.

Nutrition Facts

1 each: 352 calories, 20g fat (7g saturated fat), 111mg cholesterol, 594mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 34g protein.

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