Lone Star Pot Roast

Name: Lone Star Pot Roast
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: North America, Southwest
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

Total Time Prep: 20 min. Cook: 2 hours

Yield 8 servings

Test Kitchen Approved

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

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

Directions

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.

Nutrition Facts

1 serving: 352 calories, 20g fat (7g saturated fat), 111mg cholesterol, 594mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 34g protein.

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

Recipe Creator