1. Remove pot roast from package; set aside. Transfer gravy to Dutch oven. Stir in tomatoes and beans; bring to a boil. Reduce heat; simmer 5 minutes.

2. Manwhile cut pot roast into 1/2 to 3/4- inch pieces. Add beef to tomato mixture; heat through, stirring occasionally. Stir in 1/2 cup green onions; remove from heat.

3. Break muffins into halves or quarters; place in shallow bowls. Top evenly with chili, then with sour cream. Garnish with green onions. Makes 6 servings.

2001 National Beef Cook-Off- Prepared Beef Category Runner- Up Patricia Schroedl- Wisconsin- TDR- Jan. 2008