Pete's Own Southwest Beef Roast

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I came up with this after going to a mexican restaurant that used shredded beef in their dishes.i tried my best to copy the flavor but think mine may be tastier.enjoy!!

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Steps

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Preheat a large skillet to about 350 degrees.

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Season roast w / salt , pepper and 1 tbsp chili powder on all sides.

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Add oil to skillet and brown roast , turning roast after 2 minutes on each side.

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Put roast in a crock-pot or 6-quart stock pot.

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Pour all three cans diced tomatoes and chilies over roast to cover add remaining chili powder to pot , stir into liquid as best as possible.

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Cook 2-5 hours or until meat is tender.

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About 30 minutes before roast is done , ladle 2 cups of liquid from pot into a saucepan using a wire strainer to remove chunks of tomato.

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Mix flour with water until dissolved.

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Remove saucepan from heat and add in flour mixture , stir until well blended.

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Return pan to stove on low heat.

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Stir until sauce thickens.

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Slice meat thin , serve with spanish rice.

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Spoon sauce over meat and enjoy !.

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Ingredients

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bottom round beef roast, salt, fresh ground black pepper, chili powder, vegetable oil, diced tomatoes with mild green chilies, all-purpose flour, water