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Southwest Pot Roast | Slow Cooker

Southwest Pot Roast | Slow Cooker

Southwest Pot Roast –

Pot roast becomes especially delicious with the addition of chopped green chilies and taco seasoning. You’ve got to give this a try if you like the flavors of the Southwest.

PREP TIME: 20 MIN
COOK TIME: 2-3 HOURS
YIELD: 6-8 SERVINGS

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 chilies
  • 2 tablespoons taco seasoning
  • 2 teaspoons beef bouillon granules
  • 1 teaspoon sugar
  • 1/4 cup cold water
  • 3 tablespoons all-purpose flour

 

Directions:

  1. In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, taco seasoning, bouillon and sugar; pour over the roast.
  2. Cover and simmer 2 to 2-1/2 hours or until meat is tender.
  3. Remove roast to a platter and keep warm.
  4. 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.
  5. Freeze Option: 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 and adding a little water if necessary.

Recipe Credit: Taste of Home
Photo Credit:  Taste of Home
Recipe Curated From: TasteOfHome.com

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