Best Sam Arnolds Cowboy Pot Roast Recipes

Cowboy Chuck Roast With Onion Gravy image

Provided by Annacia

Categories Meat

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 boneless beef chuck roast (2.5 to 3-lbs)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon cooking oil
2 medium onions, cut in wedges
3 garlic cloves, minced
1 cup brewed coffee
1 (14 1/2 ounce) can diced tomatoes
1/4 cup mole, sauce (bottled)

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.

Nutrition Facts : Calories 411.2, Fat 18.3, SaturatedFat 7, Cholesterol 158.4, Sodium 784.7, Carbohydrate 10.8, Fiber 2.3, Sugar 5.1, Protein 52.5

Sam Arnold's Cross Rib Roast image

Provided by Barefoot Beachcomber

Categories Meat

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs cross-rib roasts
1/2 cup carrot, Coarsely Chopped
1/2 cup celery, Coarsely Chopped
1/2 cup onion, Coarsely Chopped
1/2 cup mushroom, Coarsely Chopped
2 tablespoons butter
1/2 cup black olives, Pitted
2 tomatoes (Tomatoes should be peeled, seeded and coarsely chopped.)
2 teaspoons herbs (thyme, oregano, and savory)
2 cups beef stock or 2 cups red wine

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.