Jalapeno Stuffed Olive Chuck Roast
From chefmeow 15 years ago
- 120 minutes to make
- Serves 4
JALAPENO STUFFED OLIVE CHUCK ROAST This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982.
Ingredients
- 2 pound chuck roast shopping list
- 2 tablespoons olive oil shopping list
- 1 large white onion sliced shopping list
- 2 teaspoons salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 teaspoon paprika shopping list
- 1/2 teaspoon garlic powder shopping list
- 1 bay leaf shopping list
- 1-1/2 cups boiling water shopping list
- 1 tablespoon cornstarch mixed in 1/4 cup hot beef broth shopping list
- 1 cup chopped jalapeno stuffed olives shopping list
How to make it
- Place meat and oil in a heavy pot then cover and sear over medium heat until browned all over.
- Add onions and continue browning then add salt, pepper, paprika, garlic, bay leaf and water.
- Cover and cook over low heat 2 hours or until meat is tender then mix in cornstarch mixture.
- Cool 10 minutes then remove bay leaf and top with olives then cook 5 minutes longer.
- Remove beef to platter and top with olives and saucy in pan then serve while warm.
People Who Like This Dish 2
- cookingguru Dayton, OH
- luv2quilt4fun Caldwell, ID
- chefmeow Garland, TX
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments