Boneless Pot Roast

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

In a Dutch oven, brown roast in oil. Combine tomatoes, chilies, 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 the cold water and flour; stir over high heat until thickened and bubbly, about 3 minutes. Slice roast. Serve with gravy. Makes 6-8 servings.