| CHILI-STYLE CHUCK ROAST |
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Makes 6 to 8 servings3- to 4-pound beef chuck roast 1 teaspoon salt 1/4 teaspoon pepper 1/3 cup CRISCO 2 tablespoons firmly packed brown sugar 1-1/2 teaspoons dry mustard 1 teaspoon paprika 1/2 teaspoon chili powder 1 can (15-1/2 ounces) chili-style beans in chili gravy 3/4 cup chopped onion 1/2 cup water 1 tablespoon flour Preheat oven to 350ºF. Season meat with the salt and pepper. In Dutch oven, brown meat on all sides in hot Crisco. Combine the sugar, mustard, paprika, and chili powder. Rub over surface of meat. Combine the beans in gravy, onion, and the 1/2 cup water. Pour mixture directly onto, not around, the meat. Cover; roast at 350ºF for 2 to 2-1/2 hours or till meat is tender. Remove roast and beans to warm platter. Skim off excess fat. Add enough water to pan drippings to make 1 cup liquid. Blend 2 tablespoons cold water with the flour. Add to pan juices; cook and stir till thickened and bubbly. Serve gravy with meat. |
