Mexican Pot Roast - cooking recipe

Ingredients

3 to 3 1/2 lb. beef or pork pot roast
1 (8 oz.) can tomatoes, cut up
1 (4 oz.) can green chilies, drained, seeded and chopped
1/4 c. water
1/2 envelope taco seasoning mix
2 tsp. beef bouillon
1 tsp. sugar
1/4 c. cold water
2 Tbsp. flour

Preparation

Brown meat (use oil if necessary).
Combine undrained chilies, 1/4 cup water, taco mix, bouillon and sugar.
Pour over meat. Simmer, covered, on stove top or in oven for 2 to 2 1/2 hours, until meat is tender.
Remove meat to warm platter.
Pour juices into measuring cup; skim off fat.
Add water if necessary to make 1 3/4 cups liquid.
Transfer to saucepan.
Blend the 1/4 cup cold water into flour.
Add to mixture in saucepan; cook and stir until thick and bubbly.