Lone Star Pot Roast

Total Time:Prep: 20 min. Cook: 2 hours

Recipe by Helen Carpenter, Albuquerque, New Mexico

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 05, 2022

Pot roast becomes especially delicious with the addition of chopped green chiles and taco seasoning. —Helen Carpenter, Albuquerque, New Mexico

How to Freeze Lone Star Pot Roast

Place sliced pot roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring; add a little water if necessary.

TEST KITCHEN APPROVED

Lone Star Pot Roast

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Yield:8 servings
Prep:20 min
Cook:2 hours
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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 chiles
  • 2 tablespoons taco seasoning
  • 2 teaspoons beef bouillon granules
  • 1 teaspoon sugar
  • 1/4 cup cold water
  • 3 tablespoons all-purpose flour
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Directions

  1. 1
    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.
  2. 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.

Nutrition Facts

1 serving: 352 calories, 20g fat (7g saturated fat), 111mg cholesterol, 594mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 34g protein.
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