Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

"The seasonings make this 14 1/2 oz Can tomatoes with liquid
-pot roast especially -cut up
-flavorful. We love the 4 oz Can chopped green chilies
-tender 2 tb Taco seasoning mix
Meat and its exceptional 2 tb Beef bouillon granules
-gravy." - Helen Carpenter 1 ts Sugar
3-3 1/2 lbs. 1/4 c Cold water
2 tb Cooking oil 3 tb Flour
Boneless beef chuck roast

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. 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
minutes. Slice roast. Serve with gravy. From: "Taste of Home"
Magazine, April/May 1995

Submitted By DEBBIE CARLSON On 04-14-95

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