Shelly's Recipe

LONE STAR POT ROAST

Category: Roasts/Tenderloin - Beef

1 boneless beef chuck roast (3 to 3-1/2 lbs)
2 tbsp vegetable oil
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (4 oz) chopped green chilies
2 tbsp taco seasonings mix
2 tsp beef bouillon granules
1 tsp sugar
1/4 cup cold water
3 tbsp flour

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. Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan. Combine the cold water and flour; stir over high heat until thickened and bubbly, about 3 minutes. Slice roast. Serve with gravy. Yield: 6-8 servings.