Chuckwagon Pot Roast

4 stars based on 1 vote.
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  • 2 slices bacon
  • 1 carrot, peeled and diced
  • 1 onion, diced
  • 3 to 4 pounds beef chuck roast
  • 3 tablespoons all-purpose flour
  • 3 tablespoons tomato paste
  • 2 tablespoons tequila
  • 2 cubes beef bouillon
  • 2 cups red table wine
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 2 bay leaves
  • 1 tablespoon salt


Cook bacon until crisp in Dutch oven over medium heat; remove to paper towels. Add carrot and onion to bacon dripping and cook 2 minutes. Remove vegetables and set aside. Crumble bacon and set aside.

Coat roast with flour and place in hot drippings in Dutch oven; cook until brown on all sides. Add cooked vegetables, bacon, and remaining ingredients and mix well. Bring to a boil; reduce heat to medium-low, cover, and simmer 2 hours or until meat is tender.

When meat is done, remove from pan and cut into slices; pour sauce over meat.

Makes 6 to 8 servings.

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  • Name: Craig
    Date: March 4th, 2012
    I've done this a couple times as a crock pot recipe. Ingredients are mostly the same except I hold the flour till the end, turning the cooker up to high to thicken the liquid. Very good served over polenta.