Chuck Wagon Roast Recipes

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:

• Heat the oil in a large heavy pot over high heat. Add the beef, chili powder, cumin, Southwest Essence, cayenne, cinnamon, crushed red pepper and bay leaf and cook until meat is well-browned. Add the onions and cook, stirring often, until the onions soften, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the beers and cook until the foam subsides, about 1 minute. Add the tomatoes, tomato paste, beef broth, salt, and chocolate to the pot. Stir well and bring to a boil. Reduce to a simmer, partially cover, and cook until thickened and meat is very tender, 1 hour 20 minutes to 1 hour 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Skim off any fat that rises to the top of the chili. Sprinkle soup with masa harina and stir to combine. Bring to a simmer.
• Taste and adjust the seasoning, if necessary. Serve with the cheese, green onions, and cilantro alongside as garnish.

Steps:

• Sprinkle roast with garlic salt, and pepper. Brown on all sides in oil in saucepan, and place in slow cooker.
• Saute garlic cloves, and onion in meat drippings in saucepan.
• Add 1 cup water, bouillon cube, and coffee. Cook over low heat for several minutes, stirring until drippings loosen, pour this over meat in cooker.
• Add bay leaf.
• Cover, cook on low 8-10 hours, or until very tender.
• Remove bay leaf, and discard.
• Remove meat to serving platter, and keep warm.
• Mix 3 tablespoons water and cornstarch together until paste forms.
• Stir into hot liquid, and onions in cooker. Covernand cook for 10 minutes on high, or until thickened.
• Slice meat into 8 slices, and serve with gravy on the top, or on the side.

Steps:

• In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
• Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
• Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.

Steps:

• In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the corn, beans, tomato sauce and seasonings; cover and cook 5-10 minutes longer or until heated through.

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.