Lone Star Pot Roast

• 3 lbs boneless beef chuck roast
• 1/2 tablespoon olive oil
• 14 1/2 ounces diced tomatoes, liquid included
• 4 ounces green chilies, chopped
• 2 tablespoons taco seasoning mix
• 2 teaspoons beef bouillon granules
• 1 teaspoon sugar
• 1/2 cup cold water
• 3 tablespoons flour

1. In a dutch oven, brown the roast in the oil.
2. Combine the tomatoes, chilies, taco seasoning, bouillon, and sugar; pour over the roast.
3. Cover and simmer 2-2 1/2 hours, or until meat is tender.
4. Remove roast to a platter and keep warm.
5. For gravy, pour 2 cups of pan juices into a saucepan.
6. Combine the cold water and flour; stir until smooth.
7. Add to juices; cook & stir over high heat until thickened and bubble; about 3 minutes.
8. Slice roast and serve with gravy.

boneless beef chuck roast, olive oil, tomatoes, green chilies, taco, beef bouillon granules, sugar, cold water, flour

Taken from www.food.com/recipe/lone-star-pot-roast-184685 (may not work)