Shelly's Recipe

TEXAN POT ROAST

Category: Roasts/Tenderloin - Beef

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.