The name of last night's dinner is actually Cowboy Chuck but the big guy gave it a new moniker to best suit the additional pickled jalapenos he added to his portion and the effect they'd have on him in the morning. Too much information?
Another braise, this chuck roast with beans is plum easy to put together and made to suit a Dutch oven, but if you'd rather you can certainly leave out the beef stock and cook it all in your slow cooker for 6 or so hours on high. In either case, be sure to brown the meat really well before adding tomatoes, jalapeno, onion and spices. A couple of cans of beans go in during the last half hour of cooking and topped with pickled jalapenos and a little sour cream to cool the palate, the whole shebang was rather lovely with a giant latke made of sweet potatoes. More on that some other time as I just threw it together and didn't measure a darn thing. Sorry!
We enjoyed every bite and will love the leftovers even more adorning a burrito or loaded into a cheesy quesadilla.
Cowboy Chuck (Inspired by Southern Living Magazine)
1 – 2 to 3 pound chuck roast
Coarse ground pepper and salt
Flour for dredging
2 tablespoons vegetable oil
1 – 14 ounce can diced tomatoes
1 10 ounce can Rotel tomatoes with green chiles
1 cup low sodium beef stock
1 large onion, cut into 8 wedges
1-1/2 tablespoons chile powder
1 teaspoon garlic powder
2 large jalapenos, sliced (leave seeds in for extra heat)
1 – 14 ounce can pinto beans, drained and rinsed
1 – 14 ounce can black beans, drained and rinsed
Garnish with pickled jalapeno peppers and sour cream
Preheat oven to 325. Season roast well with salt and pepper. Dredge in flour and shake off excess. Heat oil in a medium Dutch oven until almost smoking. Add roast and brown very well on all sides – about 10 minutes. Add tomatoes, Rotel, beef stock, onion, jalapenos and chili and garlic powder. Bring to a simmer, cover and place in preheated 325 oven. Cook for 2 hours or until roast is fork tender. Add drained beans, cover and cook for additional half hour. To serve, pull chuck roast apart in pieces and serve with beans. Garnish with pickled jalapeno peppers and sour cream. Great with cornbread! Makes 6 servings. Download Cowboy Chuck
Hint - for a lower carb version, do not dredge roast in flour before browning. Also reduce the amount of beans by eliminating the black beans. Be sure to rinse and drain the canned pinto beans well before adding them.
This sounds like a wonderful family meal. It looks wonderful and the recipe sounds delicious. I hope you have a great day. Blessings...Mary
Posted by: Mary | 01/30/2011 at 03:54 PM
Mary, this followed by one of your brownies...ohhhh ya!
Posted by: June | 01/30/2011 at 05:58 PM
Too funny jijijijijiji - I am laughing in Spanish jijijijiji
Posted by: Nanan | 01/31/2011 at 12:59 PM
Hee,hee,hee,hee. You are hilarious Lea!
Posted by: June | 01/31/2011 at 01:08 PM
LOL@ bowlegged chuck! Tough to keep the visual from coming into my mind!
Posted by: Mags | 01/31/2011 at 01:53 PM
Big Guy's a pretty funny guy and your visual's likely quite accurate Mags.
Posted by: June | 01/31/2011 at 02:09 PM