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.