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Beef Roast with Tomatoes, Onions and Peppers

Makes 6 servingsCowboy Cooking Recipes from

Prep Time: 15 min
Baking Time: 2 hrs


  • 2 - Tablespoons butter
  • 1 - teaspoon finely chopped fresh garlic
  • 1 - (4 to 5-pound) beef chuck roast
  • 2 - cans (15 to 16-ounce) Mexican-style stewed tomatoes
  • 1 - (16-ounce) jar salsa
  • 2 medium green, red or yellow bell peppers, cut into 1/2-inch pieces
  • 2 medium onions, cut into eighths


Preheat oven to 350F.

  1. In a oven proof Dutch oven, melt butter until sizzling.  Stir in garlic. Add beef roast.

  2. Cook over medium-high heat, turning once, until browned for 7 to 9 minutes.  Stir in tomato, salsa, peppers and onion.

  3. Cover and bake for 1 1/2 to 2 hours or until roast is fork tender.

Alan's Kitchen Tip: The remaining meat broth can be frozen or refrigerated and used later as a base for soup.

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May 24, 1854 - Birth of John Riley Banister, law officer, cowboy, and Texas Ranger (d. 1918)


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