Tuesday, October 23, 2012

Slow cooker Lone Star Pot Roast

  • 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
In a Dutch oven, brown roast in oil. **see note** place in a crockpot or slow cooker. Top with remaining ingredients. Mix nicely. Cook for 7-8 hours in cooker. Roast should shred easily. Remove roast from slow cooker and keep warm. For a gravy, add some flour to cold water and stir into cooker slowly. Cook on high for 3 minutes, or until thickened. Serve over beef.

**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.

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