Chuck Wagon Roast With Vegetables Recipes

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CHUCK WAGON ROAST WITH VEGETABLES



Chuck Wagon Roast with Vegetables image

I got this recipe out of the 1989 All American Brand Name Cook Book, my mother in law gave to me as a Christmas gift the year before I married her son. This is an amazing roast. It tastes delicious! I did change the cooking instructions over the years as my way makes for a much more tender roast. This recipe also works nicely...

Provided by Amy H.

Categories     Roasts

Time 4h35m

Number Of Ingredients 12

1 3 pound boneless chuck roast
2 Tbsp oil
3 Tbsp all purpose flour
1 c water
1 c buttermilk
4 tsp instant beef soup boullion (or use 1 cup good beef stock instead of water and bouillon)
1/2 tsp crushed thyme leaves
1/4 tsp pepper
4 medium carrots, peeled and cut into 1-inch pieces
2 medium onions, cut into wedges
3 c frozen broccoli flourets, thawed (i use 1 crown of fresh broccoli)
2 c frozen cauliflower flourets, thawed (1/2 head of fresh cauliflower)

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.

POT ROAST WITH VEGETABLES



Pot Roast with Vegetables image

This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Provided by judy2304

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 6h5m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
1 (3 1/2) pound boneless beef chuck roast
salt and ground black pepper to taste
1 large onion, finely chopped
1 clove garlic, chopped, or to taste
2 ½ cups beef stock
1 (16 ounce) can diced tomatoes
¼ cup red wine vinegar
1 tablespoon brown sugar
2 bay leaves
¾ pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, quartered lengthwise
1 (6 ounce) jar mushrooms, or more to taste
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pinch celery salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
  • Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
  • Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
  • Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
  • Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g

GRILLED CHUCK ROAST WITH VEGETABLES.



Grilled Chuck Roast With Vegetables. image

My friend, Kendra, gave this to me and we like it too. Time given does not include the marinating. I use the snack size of tomato juice-trying to wash fewer dishes. LOL! A charcoal fire is tricky so you should check it.

Provided by WiGal

Categories     One Dish Meal

Time 1h54m

Yield 6 serving(s)

Number Of Ingredients 18

5 1/2 ounces tomato juice
2 teaspoons brown sugar
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon salt
3 lbs beef chuck roast, about 2 to 2 1/2 inches thick
salt, to taste
pepper, to taste
2 medium potatoes, cut into eighths
1 onion, sliced
2 parsnips (optional)
2 stalks celery, cut into 1 inch pieces (optional)
3 medium carrots, cut into 1 inch pieces
4 garlic cloves (or more)
1/3 cup beef broth
1/4 teaspoon thyme
1/4 teaspoon salt

Steps:

  • Pop tab of tomato juice, add through opening brown sugar, celery salt, garlic powder, pepper, and salt--shake it up.
  • Pierce roast several times and put into ziplock bag.
  • Pour tomato juice marinade over beef chuck roast.
  • Refrigerate for at least 5 hours.
  • Preheat grill for 10 minutes if it is a gas grill, or if it is a charcoal grill try to get coals to MEDIUM HIGH fire.
  • Discard marinade from roast.
  • Grill roast at MEDIUM HIGH directly on grate with hood down until well seared, about 20 minutes.
  • Line foil pan with enough foil so that later you can SEAL it.
  • In small bowl, mix beef broth, thyme, and salt.
  • Place seared meat, veggies, and garlic in pan; pour broth mixture over all.
  • SEAL with foil, grill for about 75 minutes-hood down.
  • Remove roast, let rest for 10 minutes, and then slice meat and serve with veggies.

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

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.

CROCK POT CHUCK ROAST WITH VEGETABLES



Crock Pot Chuck Roast With Vegetables image

Make and share this Crock Pot Chuck Roast With Vegetables recipe from Food.com.

Provided by MizzNezz

Categories     Stew

Time 5h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 cups sliced carrots
1 cup chopped onion
1 cup sliced celery
4 potatoes, cut in chunks
3 lbs boneless chuck roast
1 envelope onion soup mix
1 (10 ounce) can condensed golden mushroom soup
2 cups water
1 tablespoon horseradish

Steps:

  • Place vegetables in pot in order given.
  • Place roast on vegetables.
  • Mix remaining ingredients together.
  • Pour over roast.
  • Cook on hi for 5 hours or low for 8 hours.
  • Thicken with a little flour and water if desired.

CHUCK WAGON ROAST



CHUCK WAGON ROAST image

My niece, Marianne Lintner, gave me this recipe many years ago and it has long been a favorite. Very simple but oh, so delicious!

Provided by Ellen Bales

Categories     Roasts

Time 10h5m

Number Of Ingredients 6

1 medium boneless beef roast (chuck or rump, preferably)
1 pkg lipton onion soup mix (just one envelope)
1 can(s) beefy mushroom soup (10 oz.)
5 or 6 Tbsp a-1 sauce
4 to 6 medium white potatoes, halved
4 carrots, cut in 1-in. chunks

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!

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