Chuck Wagon Carrots Recipes

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:

• 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:

• In 2-qt saucepan place carrots; add enough water to cover.
• Bring to a full boil.
• Cook over medium heat until carrots are crisply tender (8-12 minutes).
• Drain and return to pan.
• Add remaining ingredients.
• Cover and cook over medium heat, stirring occasionally, until heated through (5 minutes).

Steps:

• 1. Bring 3/4 cup water to a boil in a saucepan.
• 2. Add carrots; cover and cook over medium heat 10 minutes.
• 3. Drain; melt butter.
• 4. Add butter, bacon, onions, sugar, salt, and pepper to carrots in saucepan.
• 5. Cover and cook over medium heat for 5 more minutes.

Steps:

• Combine flour, salt and pepper in a large plastic bag. Place beef cubes in bag and shake to coat evenly. , In a Dutch oven or large skillet, brown beef in oil. Add onion, green pepper and garlic; cook until peppers are crisp-tender. Stir in chili powder, oregano and reserved vegetable liquid; bring to a boil. Reduce heat and simmer, covered, until meat is tender, about 45-50 minutes. Stir in beans and corn; simmer 10 minutes or until heated through.