Chuck Wagon Beef Roast Food

TANGY CHUCK WAGON POT ROAST

Steps:

• Pat roast dry with paper towels; sprinkle lightly with salt & pepper.
• In a heavy pot or Dutch oven, heat oil until hot; add roast & cook until browned on all sides.
• Remove from pot & keep warm.
• Pour off any excess fat.
• Add next 7 ingredients& mix well.
• Return beef to pot, cover & cook in a preheated 350F oven for 1 1/2 hours.
• Spoon off any excess fat.
• Add vegetables, bring to a boil, reduce heat, cover & simmer for about 1 hour or until beef is fork-tender & veggies cooked to your liking.

CHUCK WAGON BEEF ROAST

Steps:

• Spray a dutch oven with cooking spray. Heat over medium high heat until hot. Add roast; cook 4 to 6 minutes, turning to brown evenly. Combine ketchup and remaining ingredients. Pour over roast and cover tightly. Bake at 325℉ (160℃) for 2½ hours or until roast is tender. To serve, slice roast thinly; arrange on serving platter. Spoon sauce over slices.

CHUCKWAGON BEEF STEW

Steps:

• In a skillet, brown beef well in oil. When cooked, transfer to a large Dutch oven and mix in garlic well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover and cook until vegetables are tender. Add canned peas and heat. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.

CHUCK WAGON BEEF AND BEANS

Steps:

• Pre-heat oven to 350°F. In a Dutch oven brown bacon over medium heat. With a slotted spoon, remove bacon; set aside and discard excess fat from pan.
• Put Dutch oven back on the stovetop over medium heat. Brown ground chuck, stirring frequently for 5 minutes; stir in jalapeño and onion; spoon out and discard excess fat. Stir in barbeque sauce, ketchup, water, mustard and reserved bacon. Bring to a simmer then stir in beans.
• Put lid on Dutch oven, place in oven and bake for 45 minutes.

CHUCKWAGON BEEF STEW

Steps:

• In a Dutch oven or skillet, brown beef well in oil. After the beef is cooked, remove and put into a deep pot. Add the garlic and mix well. Add water, tomatoes, lemon, onions, salt, pepper, and sugar. Mix well and simmer 2 hours, stirring occasionally. Add carrots, potatoes, cloves, and crushed basil leaves. Cover, and cook until vegetables are tender. Add canned peas, and cook until they are heated through, about 4 minutes. If necessary, to thicken gravy, thicken with flour, dissolved in water. Serve hot.

CHUCKWAGON BEEF STEW

Steps:

• Mix flour, paprika, chili powder, pepper and salt in a bowl or plastic bag, and coat beef well.
• In large dutch oven, brown beef in oil, add onion, pepper, garlic, pepper flakes, and cook until soft.
• Add tomatoes, chili powder, cumin, cinnamon, and cloves.
• Cover and simmer 2 hours, stirring occasionally.
• If mixture is too thick or if more liquid is needed, add beef broth.
• Add potatoes and carrots and cook until veggies are done, about 45 minutes.

CHUCK WAGON BEEF ROAST

Steps:

• 1. Spray a dutch oven with non stick cooking spray.
• 2. Heat over medium high heat until hot. Add roast.
• 3. Cook 4-6 minutes, turning to brown evenly.
• 4. Combine ketchup and remaining ingredients.
• 5. Pour over roast and cover tightly.
• 6. Bake at 325 for 2 1/2 hours or until roast is tender.
• 7. To serve, slice roast thinly.
• 8. Arrange on serving platter.
• 9. Spoon sauce over slices.

CHUCK WAGON ROAST

Steps:

• 1. Place beef and all other ingredients into slow cooker and set on LOW.
• 2. Cook for 8 to 10 hours.
• 3. NOTE: Do not add salt--the soups and sauce will make it salty enough. Other vegetable ideas: cut-up tomatoes and chopped celery, chopped green pepper. Improvise!

CHUCK WAGON BEANS

Steps:

• In a nonstick skillet, cook the beef, celery, green pepper and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the pork and beans, tomato soup, water, vinegar, brown sugar, mustard and beef mixture. , Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Bake, uncovered, at 375° for 40-50 minutes or until heated through and mixture reaches desired thickness.,

CHUCK WAGON ROAST WITH VEGETABLES

Steps:

• 1. Preheat oven to 325°F.
• 2. In a large skillet, brown roast in oil. Place in 3-quart roasting or baking pan. (I use a baking pan and wrap roast tight in foil) Add flour to drippings; cook and stir until browned. Add buttermilk, water, bouillon, thyme and pepper. Cook and stir until bouillon dissolves and mixture thickens slightly, about 5 minutes.
• 3. Place onions around meat; spoon sauce over meat. Cover; bake 2 hours.
• 4. Add carrots and continue to bake for 2-3 hours more or until roast is tender. Add remaining vegetables; bake 15-20 minutes longer or until vegetables are tender.

CHUCKWAGON BEEF AND BEANS

Steps:

• In a skillet, cook beef over medium high heat, until browned, 6-8 minutes. Drain off any fat.
• Stir in green pepper, beans, barbecue sauce, mustard and water. Heat to boiling, stirring occasionally, over medium heat.
• Cut biscuits in half and place around edge and in center of skillet.
• Reduce heat to medium, cover and simmer 12-15 minutes, until biscuits are cooked in the center. (they will be like dumplings and will not brown).