Lone Star Pot Roast Recipe

2 tbsp. cooking oil

1 can (14 1/2 ounces) tomatoes w/ liquid, cut up

1 can (4 ounces) chopped green chilies

2 tbsp. taco seasoning mix

2 tbsp. beef bouillon granules

1 teaspoon sugar

1/4 cup water

3 tbsp. all-purpose flour

In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco seasoning, bouillon, and sugar; pour over the roast. Cover and simmer 2-2 1/2 hours or until meat is tender. Remove roast to a platter and keep warm.

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 and serve w/ gravy.