Ingredients
1 boneless beef chuck roast (3 to 3-1/2 pounds)2 tablespoons canola oil1 can (14-1/2 ounces) diced tomatoes, undrained1 can (4 ounces) chopped green chiles2 tablespoons taco seasoning2 teaspoons beef bouillon granules1 teaspoon sugar1/4 cup cold water3 tablespoons all-purpose flour
Preparation
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.
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.
