- 1 boneless chuck roast (3-3 1/2 lbs)
- 2 Tbsp oil, olive oil is fine
- 1 can diced tomatoes
- 1 can 4 oz chopped green chilies
- 2 Tbsp taco seasoning (see my blog for homemade)
- 2 tsp. beef bouillon
- 1 tsp. sugar
- 1/4 cup cold water
**I like to cut up my roast and dredge it in flour, salt and pepper before I brown it.
Also, if you don't want to use a slow cooker, keep it in the Dutch oven and cook on slow boil for 2 to 2 1/2 hours, or until meat is tender.