Chuck Wagon Beef Roast Recipes

Steps:

• Sprinkle beef and pork with half of the chili powder. In a Dutch oven, brown meat in batches in 2 tablespoons oil; drain and set aside. In the same pan, saute onion and celery in remaining oil until crisp-tender. Add the garlic, chilies and remaining chili powder; cook 1 minute longer., Stir in the broth, beer, tomato sauce, chocolate, cumin, oregano, salt, mustard, cayenne and meat. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until meat is tender.

Steps:

• In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. , In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally., Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving.

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!

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.

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.

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.