Ingreadient :

• 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

Direction :

1. 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.
2. 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.