LONE STAR POT ROAST

Lone Star Pot Roast image

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

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 8 servings.

Number Of Ingredients 9

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

Steps:

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. Freeze option: 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.

Nutrition Facts : Calories 352 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 594mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.