Sam Arnolds Cowboy Pot Roast Recipes

Steps:

• Preheat the oven to 275 degrees F.
• Generously salt and pepper the chuck roast.
• Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
• Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
• If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
• With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
• Add in the onions and the carrots, along with the fresh herbs.
• Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Steps:

• Trim fat from beef. Season beef on all sides with salt and pepper.
• In a 5-quart Dutch oven brown beef on all sides in hot oil.
• Remove beef from Dutch oven and set aside.
• In same Dutch oven cook onions over medium heat 4 to 5 minutes or just until edges begin to brown.
• Stir in garlic; cook 1 to 2 minutes or until fragrant.
• Place beef on onion mixture.
• Add coffee, tomatoes, and mole sauce.
• Bring to boiling. Reduce heat and simmer, covered, 1-1/2 to 2 hours or until beef is tender.

Steps:

• 1. Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl. Sprinkle roast with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown roast on all sides in hot oil in a large dutch oven over medium-high heat. Transfer roast to a 5 quart slow cooker. Pour tomato mixture over roast. Cover and cook on LOW for 8 to 10 hours or until very tender.
• 2. Remove roast from slow cooker, and cut into large chunks; keep warm.
• 3. Skim fat from juices in slow cooker. Mash 1.5 cans of pinto beans; add to slow cooker, and stir until combined. Stir in black beans and remaining 1/2 can pinto beans. Add roast pieces back to slow cooker; cover and cook on HIGH 20 minutes more. Top each serving with jalapeno pepper slices, if desired.

Steps:

• Brown the vegetables in the melted butter.
• Remove the vegetables and raise the heat to sear the meat on both sides (do not pierce with fork when turning) in the pot.
• Put the browned vegetables with the olives and chopped tomatoes in th bottom of a large casserole or stock pot.
• Place the beef on top.
• Pour stock and/or red wine over, then add herbs.
• Cover and place in moderate oven for about 2 hours or until the meat is tender.
• Check during the last hour and add liquid if needed.
• Remove the meat and vegetables to a warm platter.
• Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible.
• This gravy should not need any additional thickening.

Steps:

• Heat oil in a large heavy pot.
• Add onion, green pepper, celery and garlic and saute until vegetables are tender.
• Add tomatoes, tomato puree, basil, oregano,and bay leaf.
• Simmer for one hour, stirring frequently.
• Add wine, water, salt and pepper.
• Simmer one hour longer.
• If sauce is too thick, add water.
• When sauce is cooked, add Parmesan cheese and mix well.