Ingredients

The following ingredients have 7 Servings
  • 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

Instruction

  • 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.