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Tender Lone Star pot roast served on a white plate, garnished with cilantro, drizzled with gravy

Tender Lone Star Pot Roast

This tender Lone Star pot roast is your perfect solution for a hearty and flavorful dinner without the hassle. With just 20 minutes of prep time, this quick beef pot roast recipe lets your Dutch oven handle the heavy lifting, creating fall-apart-tender meat infused with bold, Tex-Mex-inspired seasoning.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. In a Dutch oven over medium heat, warm the canola oil. Sear the chuck roast on all sides until it’s golden brown. This develops a flavorful crust, so don’t rush it—about 4 minutes per side.
  2. Mix the diced tomatoes, green chiles, taco seasoning, beef bouillon, and sugar in a medium bowl. Pour this over the browned roast.
  3. Cover the Dutch oven with its lid, reduce the heat to low, and let the roast simmer for 2 to 2-1/2 hours. Make sure to check every 45 minutes to maintain a gentle simmer and baste the roast with the juices.
  4. Once tender, transfer the roast to a serving platter and cover with foil to keep warm.
  5. To make the gravy, strain 2 cups of the cooking juices into a saucepan. Whisk the flour into cold water, then combine it with the juices in the saucepan. 6. Cook over high heat until the mixture thickens and bubbles, stirring constantly—about 3 minutes.
  6. Slice or shred the roast, serve with the thickened gravy, and enjoy!

Notes

Don’t Skip the Sear: Searing the roast locks in moisture and enhances flavor.