Lone Star Pot Roast Dutch Oven Or Crock Pot Recipes

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LONE STAR POT ROAST



Lone Star Pot Roast image

Make and share this Lone Star Pot Roast recipe from Food.com.

Provided by wife2abadge

Categories     Roast Beef

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 9

3 lbs boneless beef chuck roast
1/2 tablespoon olive oil
14 1/2 ounces diced tomatoes, liquid included
4 ounces green chilies, chopped
2 tablespoons taco seasoning mix
2 teaspoons beef bouillon granules
1 teaspoon sugar
1/2 cup cold water
3 tablespoons flour

Steps:

  • In a dutch oven, brown the roast in the oil.
  • Combine the tomatoes, chilies, taco seasoning, bouillon, and sugar; pour over the roast.
  • Cover and simmer 2-2 1/2 hours, or until meat is tender.
  • Remove roast to a platter and keep warm.
  • For gravy, pour 2 cups of pan juices into a saucepan.
  • Combine the cold water and flour; stir until smooth.
  • Add to juices; cook & stir over high heat until thickened and bubble; about 3 minutes.
  • Slice roast and serve with gravy.

Nutrition Facts : Calories 473, Fat 34.3, SaturatedFat 13.6, Cholesterol 117.4, Sodium 214.1, Carbohydrate 7.4, Fiber 1, Sugar 3.2, Protein 32.3

LONE STAR POT ROAST



Lone Star Pot Roast image

Pot roast becomes especially delicious with the addition of chopped green chiles and taco seasoning. -Helen Carpenter, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 8 servings.

Number Of Ingredients 9

1 boneless beef chuck roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (4 ounces) chopped green chiles
2 tablespoons taco seasoning
2 teaspoons beef bouillon granules
1 teaspoon sugar
1/4 cup cold water
3 tablespoons all-purpose flour

Steps:

  • In a Dutch oven, brown roast in oil. Combine tomatoes, chiles, taco seasoning, bouillon and sugar; pour over the roast. Cover and simmer 2 to 2-1/2 hours or until meat is tender., Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan. Combine cold water and flour; stir into pan juices over high heat until thickened and bubbly, about 3 minutes. Serve with roast. Freeze option: Place sliced pot roast in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring; add a little water if necessary.

Nutrition Facts : Calories 352 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 594mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.

PAULA'S DUTCH OVEN POT ROAST



Paula's Dutch Oven Pot Roast image

This is a yummy way to prepare an old favorite in a Dutch oven--the gravy is delicious for this pot roast! I am always asked for the recipe!

Provided by Paula Taylor

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 3h25m

Yield 8

Number Of Ingredients 14

1 (2 pound) boneless beef chuck roast
1 pinch salt and ground black pepper to taste
¼ cup all-purpose flour, or as needed
½ cup vegetable oil (such as Wesson®)
2 (14 ounce) cans beef broth
⅔ cup dry white wine
1 medium onion, chopped
1 (1.25 ounce) package beef with onion soup mix
1 teaspoon dried marjoram
4 dashes Worcestershire sauce
2 leaf (blank)s bay leaves
2 cups water to cover
1 (16 ounce) package baby carrots
2 medium potatoes, peeled and quartered, or more to taste

Steps:

  • Season roast with salt and pepper and coat with 2 tablespoons flour. Heat oil in a large 6- to 8-quart Dutch oven. Brown the roast on all sides in the hot oil, 5 to 7 minutes. Stir in remaining flour to absorb remaining oil. Add beef broth, wine, onion, soup mix, marjoram, Worcestershire, and bay leaves. Add enough water to cover.
  • Cover and simmer on medium-low heat until tender, about 2 hours. Add carrots and potatoes. Continue to cook until vegetables are tender, about 1 hour. If gravy is too thin, uncover and continue to simmer until liquid evaporates and gravy thickens, about 20 minutes more. Remove bay leaves from gravy when serving.

Nutrition Facts : Calories 410.2 calories, Carbohydrate 21.4 g, Cholesterol 51.6 mg, Fat 27.1 g, Fiber 3.4 g, Protein 16.6 g, SaturatedFat 7.4 g, Sodium 758.5 mg, Sugar 4.2 g

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