A Recipe from the Circle L’s Chuck-wagon!
This week I am sharing with you all my my favorite roast recipe. I also cook a large roast so that we can enjoy the left overs.
Roast is one of my favorite Beef cuts.
Don’t forget the rules of food safety! Here is the short list:
1) Always wash your hands before and after handling raw meat.
2) Never thaw meat on the counter, thaw in the refrigerator, microwave or cool water bath.
3) Always wash cutting boards and plates after having been in contact with raw meat.
4) Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160 degrees, while steak is safe at 140 degrees.
Circle L’s Chuck Roast Tacos:
3 lbs. (or so) beef chuck roast (shoulder)
Salt and pepper
2 (14 oz) Can Beef Broth
1 Packet Taco Seasoning or 3 Tablespoons of Chugwater Chili
Salt and pepper your roast. If you remember to do this a day or two before cooking, the meat will be extremely flavorful throughout.
|Our Roast Tacos|
Put your roast in a large dutch oven and pour your beef broth in over the roast. Add chili mix. Put lid on.
Stick the dutch oven in an oven set to 250°F or simmer on stove top until the meat is tender and falls apart when you touch it. The total cooking time will be about 3 1/2 to 4 1/2 hours.
Serve with tortillas, shredded lettuce, shredded cheese, sour cream and salsa.
If you are like our family, I try to make a bigger roast then we can have leftovers.
You can do a lot with left over roast.
With our roast this week we had tostada’s and green salad with roast beef.
|Left over roast, tomatoes and green chilies make a
spicier taste tostada’s.