Mexican Pot Roast
  • Servings: 8
  • 4 lbs. lean, boneless chuck pot roast
  • 2 TBSP olive oil
  • 1 can (14-1/2 oz.) whole tomatoes
  • 1 can (3 oz.) chopped green chilies
  • 3 TBSP dry taco seasoning mix
  • 1 TBSP dry beef or chicken bouillon
  • 1 tsp. sugar
  • 1 tsp. onion powder
  • 1 tsp garlic powder
  1. Brown pot roast in olive oil in a Dutch oven. Combine tomatoes, green chilies, taco mix, bouillon, sugar, onion powder and garlic powder. Pour mixture over top of pot roast.
  2. Cover and simmer on low heat for 3-1/2 to 4 hours or until roast is tender.
  3. Carve into slices.
  4. Serve with noodles or rice.
This is from an internet friend Peg. I tried it last night and it was delicious!!