Category Archives: Beef

Barbecued Chuck Roast

Barbecued Chuck Roast

4 pounds Round (7-bone chuck roast), Cut 2″ thick
2 teaspoons Meat tenderizer
3 each Green onions, chopped
1 each Garlic clove
1/4 each Green Pepper (diced)
2 each Stalks Celery, diced
1/2 teaspoon Oregano
1/2 teaspoon Rosemary
1 dash Cayenne
1 tablespoon Worcestershire sauce
3/4 cup Burgundy wine
3 tablespoons Peanut oil
Slash fat edges. Sprinkle both sides of roast evenly with meat tenderizer.
Pierce meat deeply all over with fork.
Place in shallow dish and top with green onions, garlic, green pepper,
celery, oregano, rosemary and cayenne.
Combine worcestershire, burgundy and oil and pour over meat. Refrigerate
overnight, turning meat several times, each time spooning the chopped
ingredients over top again.
Sear both sides over glowing coals. Raise grill and continue cooking,
having meat about six inches from heat, until done as desired. Allow from
50 to 60 minues for total cooking time. Brush frequently during cooking with
any remaining marinade.

All American Burgers

All American Burgers

4 servings

1 pound lean ground beef
1/4 cup ketchup
1 tablespoon McCormick® Grill Mates® Hamburger Seasoning
1 teaspoon Worcestershire sauce
4 slices Cheddar or American cheese (optional)
8 slices cooked bacon (optional)
4 hamburger rolls

Mix ground beef, ketchup, hamburger seasoning and Worcestershire sauce in a bowl.Shape into four patties.Grill patties over medium heat 4-6 mins per side or until burgers reach an internal temp of 160°F.Add cheese slices to each burger one minute before cooking is completed, and toast buns on the grill, open side down, about 30 secs.Serve burgers with bacon slices on toasted buns, and garnish with desired toppings and condiments.

Chili with Beef and Beans

Chili with Beef and Beans

2 pounds ground round or ground chuck
1 cup chopped onions
2 cans (16 ounces each) pinto beans or kidney beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes
1 green bell pepper, coarsely chopped
2 cloves garlic, crushed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
salt to taste

Brown ground beef with onions; drain off excess fat. Combine beef and onions with remaining ingredients in slow cooker. Stir to blend. Cover and cook on LOW for 9 to 11 hours.

Erma Bombeck’s Dip

Erma Bombeck’s Dip
Ingredients

1/2 lb. lean ground beef
1/2 cup each finely chopped onion, coarsely grated American cheese
1 can (8 oz.) tomato sauce
1-1/2 tsp. chili powder
1/2 tsp. salt
1 can (8 oz.) pork and beans, mashed
1/4 cup chopped black olives

Directions
Using a nonstick skillet, cook beef and 1/4 cup onions for 5 minutes
on medium high. Stir often until beef is lightly browned. Stir in
sauce, chili powder and salt. Bring to simmer. Stir in beans and
simmer 3 – 4 minutes. Turn into chafing dish. Sprinkle with cheese,
olives and rest of onion. Serve with taco chips.

Mexican-Style Shredded Beef

Mexican-Style Shredded Beef

1 (4 1/2 pound) chuck roast
1 bottle salsa, divided
Mrs. Dash Southwest seasoning

Rub meat on both sides with Mrs. Dash. Put 1/2 bottle salsa on bottom, put meat on top and pour remaining salsa on top of meat. Cook on LOW for 8-10 hours. Shred.