Mexican-Style Pot Roast - cooking recipe

Ingredients

3 to 4 lb. beef chuck roast
1 (7 oz.) can stewed tomatoes
1/4 c. water
1/2 envelope taco seasoning mix
1 tsp. sugar
2 Tbsp. all-purpose flour
2 Tbsp. cooking oil
1 (4 oz.) can green chilies, drained, seeded and chopped
2 tsp. instant beef bouillon granules
1/4 c. cold water

Preparation

Trim excess fat from roast.
In Dutch oven, brown meat on both sides in hot oil.
Combine undrained tomatoes, chopped green chilies, 1/4 cup water, dry taco seasoning mix, beef bouillon granules and sugar.
Pour over meat.
Cover and simmer for 2 to 3 hours until meat is
tender.