Chuck Wagon Carrots Recipes

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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!

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.

CHUCKWAGON CARROTS



Chuckwagon Carrots image

The addition of crisp bacon to the carrots gives a nice lightly smoked favor. It has been a favorite with my family for many years. It originated in the "Treasury of Country Recipes" published by Land O Lakes about 15 years ago. Even people who don't normally eat carrots love this dish! You can easily double the recipe for a potluck dish. If you want to decrease the fat, just substitute light margarine and turkey bacon.

Provided by kathya821

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 cups carrots, sliced 1/2 inch (6 med)
1/4 cup cooked crumbled bacon
3 tablespoons butter or 3 tablespoons margarine
1 tablespoon firmly packed brown sugar
2 tablespoons green onions, sliced 1/8 inch
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • In 2-qt saucepan place carrots; add enough water to cover.
  • Bring to a full boil.
  • Cook over medium heat until carrots are crisply tender (8-12 minutes).
  • Drain and return to pan.
  • Add remaining ingredients.
  • Cover and cook over medium heat, stirring occasionally, until heated through (5 minutes).

CHUCK WAGON CARROTS



Chuck Wagon Carrots image

From Cooks.com.

Provided by Vicki Butts (lazyme)

Categories     Vegetables

Time 30m

Number Of Ingredients 7

3 c carrots, sliced (about 6 medium)
3 Tbsp butter
1/4 c bacon, cooked and crumbled
2 Tbsp green onions, sliced
1 Tbsp brown sugar, packed
1/4 tsp salt
1/8 tsp pepper

Steps:

  • 1. Bring 3/4 cup water to a boil in a saucepan.
  • 2. Add carrots; cover and cook over medium heat 10 minutes.
  • 3. Drain; melt butter.
  • 4. Add butter, bacon, onions, sugar, salt, and pepper to carrots in saucepan.
  • 5. Cover and cook over medium heat for 5 more minutes.

CHUCK WAGON CHOW



Chuck Wagon Chow image

To the best of my knowledge, this recipe came from the early days in Colorado...or from the cattle trails leading into Colorado. It is a cowboy recipe and the ingredients can be varied, depending on what's available. In the old days, you couldn't always find what you needed...and sometimes it's fun to vary the ingredients. -Ed Jones, Baker City, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 12

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 pound beef top round steak (1/2 inch thick), cut into 1/2-inch cubes
1/4 cup vegetable oil
1 medium onion, chopped
1 green pepper, chopped
1 garlic clove, minced
1 tablespoon chili powder
1 teaspoon dried oregano
1 can (16 ounces) kidney beans, juice drained and reserved
1 can (16 ounces) whole kernel corn, juice drained and reserved

Steps:

  • Combine flour, salt and pepper in a large plastic bag. Place beef cubes in bag and shake to coat evenly. , In a Dutch oven or large skillet, brown beef in oil. Add onion, green pepper and garlic; cook until peppers are crisp-tender. Stir in chili powder, oregano and reserved vegetable liquid; bring to a boil. Reduce heat and simmer, covered, until meat is tender, about 45-50 minutes. Stir in beans and corn; simmer 10 minutes or until heated through.

Nutrition Facts : Calories 335 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 583mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 31g protein.

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