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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
3 to 3 1/2 lb chuck roast
2 tbsp cooking oil
1 can Ro Tel tomatoes
1 beef bouillon
2 tbsp taco seasoning mix
1 tsp sugar
1/4 cup cold water
3 tbsp flour
Brown roast in hot oil in a Dutch oven. Combine next 4 ingredients and pour over roast. Cover and simmer for 2 to 2 1/2 hours or until meat is tender. Remove roast to platter and keep warm.
For gravy, pour 2 cups pan juices into a saucepan. Combine flour and water; stir until smooth. Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minutes. Slice roast and serve with gravy.
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TEXAN POT ROAST
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Category: Roasts/Tenderloin - Beef
Prep Time: Cook Time: Total Time:
3 to 3 1/2 lb chuck roast
2 tbsp cooking oil
1 can Ro Tel tomatoes
1 beef bouillon
2 tbsp taco seasoning mix
1 tsp sugar
1/4 cup cold water
3 tbsp flour
Brown roast in hot oil in a Dutch oven. Combine next 4 ingredients and pour over roast. Cover and simmer for 2 to 2 1/2 hours or until meat is tender. Remove roast to platter and keep warm.
For gravy, pour 2 cups pan juices into a saucepan. Combine flour and water; stir until smooth. Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minutes. Slice roast and serve with gravy.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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