Chuck Wagon Beef Roast Recipes

CHUCK WAGON BEEF RECIPE

Chuck Wagon Beef Recipe image

Provided by Cullys Kitchen

Number Of Ingredients 9

Ingredients

6 pieces of round steak (about 1 1/ 2 pounds)
6 tablespoons of flour
1 1/ 2 teaspoons salt
1 1/2 Tablespoons Oil for browning
Pepper to taste
1 can cream of celery soup (10.5 ounces condensed)
1 can cream of onion soup (10.5 ounces condensed)
2 cans of water
2 tablespoons horseradish sauce

Steps:

Mix flour and salt in a plastic bag. Place 1-2 pieces of meat in the bag. Using a mallet pound the pieces of meat into the flour; repeat until all pieces are pounded, and floured.
In a large skillet brown the steak pieces in oil, and drain any excess fat.
In a medium size bowl mix together the cream of celery soup, cream of onion soup, water, and horseradish sauce. Add pepper to taste.
Cover and simmer for 2 hours, or until tender.
Serve meat and gravy over rice

TANGY CHUCK WAGON POT ROAST

Tangy Chuck Wagon Pot Roast image

This tastes even better the next day! You can follow the directions here OR put everything in a crock pot after browning the beef & cook on low for 8 to 9 hours. Your choice of your favourite BBQ sauce will determine just how much tang is in the dish!

Provided by CountryLady

Categories Stew

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 beef blade roast, approx 3 lbs
salt
all-purpose flour
1 tablespoon olive oil
1 cup barbecue sauce (your favourite kind)
1/2 teaspoon ground pepper
1/4 cup Worcestershire sauce
1 teaspoon dry mustard
1/2 cup lemon juice
1 tablespoon chopped garlic
1 cup beef stock
6 -8 potatoes, peeled &, quartered
6 -8 carrots, peeled &, sliced
1 large onion, chopped

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.

CHUCKWAGON BEEF STEW

Chuckwagon Beef Stew image

Provided by Food Network

Categories main-dish

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

4 pounds lean beef, cubed
4 tablespoons oil
2 cloves garlic, chopped
4 cups hot water
2 large cans tomatoes
2 thin slices lemon
4 medium onions, sliced
2 tablespoons salt
1/2 teaspoon pepper
6 tablespoons sugar
12 medium carrots, peeled and cut into 1-inch pieces
9 to 10 medium potatoes, quartered
Dash cloves
1/2 teaspoon dried basil leaves
2 cans English peas

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

Chuck Wagon Beef and Beans image

Chuck Wagon Beef and Beans is thick and hearty with barbecue sauce and fresh jalapeños. Make this easy, crowd-pleasing recipe for game day or any festive occasion.

Yield Serves 10-12

Number Of Ingredients 11

Ingredients

1 pound Certified Angus Beef ® ground chuck
1/2 pound bacon, chopped
2 jalapeños, diced
1 medium onion, diced
1 cup barbecue sauce
1/2 cup ketchup
1/2 cup water
2 tablespoons mustard
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can navy beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed

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

Chuckwagon Beef Stew image

Provided by Food Network

Categories main-dish

Time 2h40m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

4 pounds lean beef, cubed
4 tablespoons oil
2 cloves garlic, minced
4 cups hot water
2 large cans tomatoes
2 thin slices lemon
4 medium onions, sliced
2 tablespoons salt
1/2 teaspoon pepper
6 tablespoons sugar
12 medium carrots, peeled and cut into 1-inch pieces
9 to 10 medium potatoes, quartered
Dash cloves
1/2 teaspoon dried basil leaves
2 cans English peas

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.

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