homeCooking DictionaryCooking ChartsHow-To's and TipsVideo Recipes

Custom Search

CooksRecipes logo.

Recipe Comments.
Scroll below to rate or comment on this recipe. To submit a recipe or report a problem, click here.

Subscribe Button

Save this recipe on Delicious

Recipe Collections.

Meal Course or Part:
Appetizers & Snacks
Bars & Brownies
Beverages & Drinks
Breads, Muffins & Rolls
Breakfast & Brunch Dishes
Cakes, Cupcakes & Frostings
Candies & Fudges
Cookies
Desserts
Pies & Pie Crusts
Salads & Salad Dressings
Sandwiches
Sauces & Condiments
Side Dishes
Soups, Stews & Chili
Main Dish Recipes:
Beef Entrees
Chicken Entrees
Ground Meats & Sausage
Lamb Entrees
Pork Entrees
Seafood Entrees
Turkey Entrees
Veal Entrees
Vegetarian Entrees
Wild Game Entrees
Health & Diet Recipes:
Diabetic Recipes
Gluten-Free Recipes
Healthier Recipes
World Cuisines:
Asian & Indian
International Dishes
Italian & Mediterranean
Mexican & Southwestern
Specialty Recipes:
BBQ & Grilling Recipes
Holiday Recipes
Hope Pryor's Recipes
Pasta Dishes
Pet Food Recipes
Pizza Recipes
Pumpkin Recipes

Ranch Roast with Red Beans.

This western-style roast and red beans dish was a favorite of the chuckwagon cook and as well as the trailrider.

Ranch Roast and Red Beans

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
 
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
 
Ranch Roast:
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
  1. For Red Beans: 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.
  4. For Barbecue Sauce: Combine all ingredients in saucepan and simmer 15 minutes.
  5. For Ranch Roast: Rub roast with salt and flour. Heat oil in Dutch oven and brown roast on all sides. Drain excess oil.
  6. Pour Barbecue Sauce over roast and cook, covered, 2 hours.
  7. Add vegetables and cook additional 1 hour, or until beef and vegetables are tender.
  8. Serve with Red Beans.

Makes 6 to 8 servings.

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

loading
 
 
 

 
All fields are mandatory!

Select your rating:           

 

 

characters left

Powered by Citricle

| CooksRecipes.com | Cooking Dictionary | Cooking Charts | How-To's and Tips | Video Recipes | Site Map | About Us | Contact Us |

Copyright © 1999 - 2012 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating