Best Cowboy Pot Roast Recipes

SAM ARNOLD'S COWBOY POT ROAST

Steps:

• Preheat oven to 350 degrees F.
• Cut the pot roast into small cubes (about 1-inch in size).
• Put a Dutch oven over medium-high heat on the stove top with the margarine or oil and the chopped onions to brown and caramelize.
• When the onions are transparent and browned, add the meat to quickly brown.
• Add the beef stock, apricots, lemon peel and sugar, reduce the heat and simmer for 15 minutes.
• Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well). Blanch the leeks with boiling water and then slice them.
• Heat the oven to 350 degrees F. and add the drained blanched leeks to the pot and adjust the salt and pepper to taste.
• Bake in the oven for 2 hours or until beef is tender.
• The Fort serves its Colorado Territory Beef entree with: Fort Breads - A selection of pumpkin walnut muffins and sourdough rolls. Fort Dinner Salad - Seven crisp greens, pickled ginger, diced jicama, and toasted pepitas and a peppadew pepper. Chef's Choice of Seasonal Vegetable. Potatoes, Fort Style or Garlic Cheddar Mashed (unless otherwise noted). Dressing Choices: Chunky Maytag blue cheese, *Herbal Daminana house Vinaigrette, Jalapeno-Buttermilk Ranch, Chipotle Honey, Balsamic Vinegar & Fine Extra Virgin Olive Oil (*reputed aphrodisiac herb). The Fort's special toppings to complement your Angus steak: Rich Buffalo Jus, Dixon Red Chile, Hatch Green Chili (hot or mild). Be creative, serve your roast with approximations with some of the above! :)

COWBOY POT ROAST

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.

COWBOY POT ROAST - DEE DEE'S

Steps:

• 1. Combine 1 teaspoon salt, 1 teaspoon pepper, and the next 4 ingredients in a medium bowl; set aside.
• 2. Sprinkle steak evenly with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown steak on all sides in hot oil in a large Dutch Oven over a medium high heat.
• 3. Pour tomato mixture over roast. Bring to a slow boil and reduce heat to a meduim low. Cover and simmer 1 1/2 hours to 2 hours or until meat is tender. (NOTE: make sure that this mixture is at a slow simmer, you could burn the tomato mixture if heat is to hot).
• 4. Remove steak from Dutch Oven, and cut into larger than bit size chunks; skim any fat from the Dutch Oven.
• 5. Mash 1 1/2 cans of the pinto beans and add to the Dutch Oven; add steak chucks and stir until combined.
• 6. Smimmer on med-low for an additional 10 minutes.
• 7. NOTE: This is a very thick hearty dish. The heat in this dish is entirely up to you. I used a can of HOT Diced Tomatoes with Habaneros. This was pretty spicy! We served this over rice and had a slice of cornbread with it. YUMMY! Also, you could add cummin and garlic and come up with a really nice Chili.