A recipe for Chuckwagon Pot Roast has been in The Bean Cookbook from our first printing with directions for stove top cooking. I tried the recipe. It was good, produced a very nice sliced roast and a thin sauce but I needed to be present to tend the pot to use that cooking method.
The second time I made the recipe I baked it in the oven. I hot soaked one pound of beans the night before and seasoned and prepared the meat as directed. The next morning, I browned the roast, drained and rinsed the beans, cut the water in half, reduced the salt, substituted baby carrots and added the rest of the ingredients except the catsup. I baked that in the oven at 350° F. The beans were done in about 2 hours. Then I added the catsup and baked it for another hour or two and served it at . (You could also start after lunch and it would be ready for dinner.) The beans were much browner and we liked the thicker sauce.
The third time I tried cooking it in a crock pot. We liked that one the best! Extended crock pot cooking results in wonderful dark-brown baked beans, falling-apart, fork-tender roast and cooks all day without tending. If you have very little time in the morning before you go out the door, try the alternate method. No matter which method you prefer, heed the caution about not adding any acid (tomato) before the beans are tender.
I made the dish for our family when they came to visit last summer. They were impressed that the beans cooked overnight, the rest of the preparation and ingredients were easily done the next morning and we left it to cook in the crock pot while we spent the day playing. When we returned home, we added a salad, whole wheat bread, fruit and a beverage and had a complete dinner on the table in a few minutes. Crock pot cooking is definitely a good fit for our busy 21st Century lifestyles. And an easy way to cook those inexpensive dry beans.
Chuckwagon Crockpot Roast
Nutrition Note: This recipe makes 8 servings. Each serving has 406 calories, 12 g fat, 33 g protein, 39 g carbohydrates, 12 g fiber, 95 mg calcium, 13 mcg folate, 1024 mg potassium and 675 mg sodium.
" ½ teaspoon salt
" ½ teaspoon ground black pepper
" 2 teaspoons paprika
" 2 pound boneless chuck roast
" 6 cups water
" 1 pound (2 cups) dry pinto beans
" 1 tablespoon oil
" 1 large chopped onion
" 1 teaspoon garlic powder, or dry or fresh minced garlic
" 1 can (10 ½-ounce) beef broth
" 1 cup water
" ½ cup catsup, chili sauce or barbecue sauce
" 1 pound baby carrots
The Night Before:
1. Combine salt, pepper and paprika in a cup. Sprinkle, then rub half on each side of the roast. Cover in a refrigerator container or seal in a gallon plastic bag. Refrigerate.
2. In a large pot, heat 6 cups water to boiling. Sort and rinse dry beans. Add beans and simmer for 10 minutes on the stove top.
3. Pour beans and hot liquid into crockpot. Cook on low overnight, 7 9 hours.
The Next Morning:
1. Heat a large, heavy pot or frying pan, add oil and brown the roast to a deep brown. Remove roast from pot onto a plate.
2. Sauté onion and garlic 3 to 5 minutes in same pan. Add beef broth, water and catsup. Heat and stir 2 to 3 minutes, scraping browned bits from bottom of pan.
3. Add onion-broth mixture and carrots to the crockpot. Stir to combine with beans.
4. Gently place the roast into the mixture, spooning sauce over the roast.
5. Cook on low 4 9 hours, warm 2 4 hours.
6. Serve roast on a platter surrounded by beans and carrots.
The Night Before:
1. Complete the first half of Step 1, combine the spices and rub on the roast. Skip to The Next Morning steps 1 and 2; brown the roast, sauté the vegetables and add the broth, water and catsup. Cover and refrigerate both overnight. 2. Cook the dry beans in the crockpot as directed in The Night Before Steps 2 and
3. Finish The Next Morning steps 3-5 the following morning. Cook on low 8 9 hours, warm 2-4. The extended crockpot cooking results in wonderful dark-brown baked beans and fork-tender, falling-apart chuck roast.