Lone Star Pot Roast (Dutch Oven or Crock Pot)

The recipe gives instruction for making this in a Dutch Oven, but it also works well in the crock pot, and that's how I prepare it 95% of the time.  For the crock pot, brown the roast, then place in crock pot with the next 5 ingredients. I let it cook on low all day, then stir the next 2 ingredients into the broth, switch to high and let cook until thickened (approx. 20 min.) if serving with gravy. Serve with yellow or Spanish rice.

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

Ingredients:

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

Directions:

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.