Lone Star Pot Roast
Tender, juicy chuck rightly seasoned makes this a family favorite and a keeper! Done in a dutch oven or even in a crockpot - this is sure to please your family for many years.
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 chilies 2 tablespoons taco seasoning 2 teaspoons beef bouillon granules 1 teaspoon sugar 1/4 cup cold water 3 tablespoons all-purpose 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 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 and adding a little water if necessary. Yield: 6-8 servings.