Tangy Chuck Wagon Pot Roast Recipes

Steps:

• Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; rub with salt and pepper. Place over vegetables. Combine salad dressing and wine; pour over roast. , Cover and cook on low for 7-8 hours or until meat is tender. Skim fat from cooking juices; thicken juices if desired.

Steps:

• Cut meat in half and place in a 5-qt. slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. , Cover and cook on low for 9-10 hours or until meat is tender., Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.

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:

• 1. In a Crock Pot, place the beef roast in the bottom. Sprinkle the soup mix and basil (or thyme) evenly over the roast. Place the 2 bay leaves on top of the roast.
• 2. Sprinkle the tablespoon of Worcestershire sauce over the soup mix and herbs.
• 3. Place the baking potatoes towards and touching the outside edge of the Crock Pot.
• 4. Place the quartered carrots on top of the roast and in the middle of the potatoes.
• 5. Spread the onion pieces evenly over the top.
• 6. Pour the beer evenly over everything.
• 7. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.
• 8. POT ROAST GRAVY: Remove meat and vegetables to a platter; keep warm.
• 9. Pour meat juices and fat into a large glass measure. Skim off excess fat from pot juices. Measure 1 1/2 cups juices (if necessary, add beef broth to equal 1 1/2 cups). Pour measured juices into a large saucepan.
• 10. Stir 1/2 cup cold water into 1/4 cup all-purpose flour to make a slurry.
• 11. Pour slurry into pot roast juice into the saucepan.
• 12. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium and cook and stir 1 to 2 minutes more. If desired, add several drops of Kitchen Bouquet. Season with salt and pepper to taste.

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:

• Heat oven to 450ºF.
• Place ovenproof Dutch oven or large deep skillet in oven 15 min. Meanwhile, mix sugar, garlic powder and pepper until blended; rub evenly into both sides of roast.
• Add oil and meat to hot pan; return to oven. Bake 20 min., turning meat after 10 min.
• Add vegetables to pan. Mix broth and barbecue sauce; pour over ingredients in pan. Top with marjoram and rosemary; cover. Reduce oven temperature to 350ºF; bake 2-1/2 to 3 hours or until meat is very tender.
• Transfer meat and vegetables to platter, reserving drippings in pan. Discard herbs. Cook drippings on stove top on medium-high heat 5 min. or until reduced to about 2 cups. Cut meat across the grain into thin slices. Serve with vegetables and gravy.

Steps:

• Place roast in 5 qt slow cooker.
• Sprinkle with salt and pepper.
• In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat.
• Cover and cook on low for 9-10 hours or until meat is tender.
• Combine cornstarch and cold water until smooth.
• Stir into slow cooker.
• Cover and cook on high for 30 minutes or until gravy is thickened.
• Remove meat from slow cooker.
• Slice and serve with gravy.