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A favorite of the cook and trailrider as well.

Ranch Roast and Red Beans

1 (3 pound) beef arm or chuck roast
1 1/2 teaspoon salt
1/4 cup all-purpose flour
2 tablespoon vegetable oil
1 pound carrots
3 pounds potatoes
4 medium onions, quartered

Barbecue Sauce (recipe follows)

Red Beans (recipe follows)

1. Rub roast with salt and flour. Heat oil in Dutch oven and brown roast on all sides. Drain excess oil.
2. Pour Barbecue Sauce over roast and cook, covered, 2 hours.
3. Add vegetables and cook additional 1 hour, or until beef and vegetables are tender.
4. Serve with Red Beans.

Makes 6 to 8 servings.

Barbecue Sauce

1 cup catsup
1/2 teaspoon Tabasco sauce
1/2 teaspoon coarse black pepper
4 tablespoons Worcestershire sauce
1 teaspoon dry mustard
2 small cloves garlic, chopped
1/2 cup lemon juice
1 cup margarine or butter

1. Combine all ingredients in saucepan and simmer 15 minutes.

Red Beans

1 pound pinto beans
1 pound ham hocks
2 1/2 tablespoons chili powder
1/3 cup granulated sugar
Salt, to taste
1 small onion, chopped

1. Soak beans in water overnight; drain.
2. Put fresh water to cover beans. Place over medium heat. When water is hot, add ham hock; simmer 2 hours.
3. Add sugar, chili powder and onion; continue to simmer 2 additional hours. Add salt 15 minutes before removing from heat.

Recipe provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.