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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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The addition of chopped green chilies and taco seasoning mix make this pot roast especially flavorful.—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 chilies |
2 tablespoons taco seasoning |
2 teaspoons beef bouillon granules |
1 teaspoon sugar |
1/4 cup cold water |
3 tablespoons king arthur unbleached all-purpose flour |
Directions:
1. 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.
2. 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. Yield: 6-8 servings.
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