I often don't make the gravy and instead shred the meat and use it for burritos, etc....In fact, I usually double the recipe, omit the gravy, then shred the roasts when cool enough to handle. Spread the shredded meat in a layer on cookie sheets and stick in the freezer just until frozen. Break into pieces and place in a freezer bag ~ you now have ready-to-use meat (with wonderful flavor) for any of your Mexican and Southwestern recipes......and, it's a REALLY nice change of pace from ground beef! : )
Lone Star Pot Roast
1 (3 -3 1/2 lb) boneless beef chuck roast
2 tablespoons cooking oil
1 (14 1/2 ounce) cans tomatoes, diced & undrained
1 (4 ounce) cans green chilies, chopped
2 tablespoons taco seasoning mix
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 ½ hours or until the meat is tender.
Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan.
Combine the cold water and flour; stir until smooth.
Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minute Slice roast.
Serve with gravy.
Serves 6 to 8.