Mexican Pot Roast
4 lbs. lean, boneless chuck pot roast
2 TBSP olive oil
1 can (14-1/2 oz.) whole tomatoes
1 can (3 oz.) chopped green chilies
3 TBSP dry taco seasoning mix
1 TBSP dry beef or chicken bouillon
1 tsp. sugar
1 tsp. onion powder
1 tsp garlic powder
Brown pot roast in olive oil in a Dutch oven. Combine tomatoes, green chilies, taco mix, bouillon, sugar, onion powder and garlic powder. Pour mixture over top of pot roast. Cover and simmer on low heat for 3-1/2 to 4 hours or until roast is tender. Carve into slices. Serve with noodles or rice.

Yield: approximately 8 servings.