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  • 150minutes
  • 654calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B12, D
MineralsZinc, Copper, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1360.77-1587 1/27 g boneless beef chuck roast

  2. 29 1/28 ml cooking oil

  3. 411.06 g can Tomatoes , diced & undrained

  4. 113 1/39 g can green chilies , chopped

  5. 29 1/28 ml taco seasoning mix

  6. 9.85 ml beef bouillon granules

  7. 4.92 ml sugar

  8. 59.14 ml cold water

  9. 44 1/37 ml all-purpose flour

Instructions Jump to Ingredients ↑

  1. 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.

  2. Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan.

  3. Combine the cold water and flour; stir until smooth.

  4. Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minute Slice roast.

  5. Serve with gravy.

  6. Serves 6 to 8.

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