Ranch House Pot Roast

A nasty cold virus has been visiting our house off and on for the past month. I'll spare you the details, but one of the symptoms is bone-dragging weariness. So even though I've been able to get some writing done, that's about all that I've gotten done since Christmas.

Walking the dogs? Not in the wind and cold. Cleaning the house? No way - nothing other than laundry and dishes. Cooking? I'm not sure I even remember where my pots and pans are...

Well, maybe it isn't quite that bad, but I haven't tried any new recipes in quite a while.

The hardest thing this weekend is that we both feel like we really need to rest up for the week ahead, so we're missing the first few days of the Black Hills Stock Show and Rodeo! One of my favorite events of the year!!!

So I went back into the Yankee Belle Cafe archives, and found this fabulous recipe from a couple years ago. I had forgotten all about it!!! I'm getting a roast out of the freezer right now so we can have this during the coming week. :)

And we can all enjoy a virtual visit to the Stock Show!

Ranch House Pot Roast

The Black Hills Stock Show ended yesterday, so we don't have as many cowboys in town as we did last week. Which is sad.

Because face it, how often do you get to have a photo op with a bunch of rodeo cowboys?

My daughter, Carrie, with the Wrangler Rodeo Cowboys
a couple years ago. These guys are all brothers from Utah.

A friend of ours had his picture taken with the rodeo queens this year. Much to his wife's dismay!

But all week long we've been livin' cowboy culture and sheep ranchin' and horses.

On Thursday I went to the sheep activities over at the Central State Fairgrounds.

There was the National Sheep Shearing contest -

- where I learned tons about shearing sheep. Once those woolies are on their backs, they relax and let the shearer do his work. The top guys can shear a sheep in about a minute. That's a lot of wool in one minute!

I also got to watch the preliminaries of the North American Sheep Dog Trials. It's thrilling to watch those dogs work.

I also learned to weave on a rigid heddle loom, card wool and spin. The Black Hills Crafters spent the entire day demonstrating the "sheep to yarn" process.

On Saturday we had made plans to head over to the stock show again to watch the afternoon PRCA rodeo, but our youngest son was coming home for the weekend. I wanted to fix a special dinner for him, so I decided to use my trusty slow cooker and a classic western dish.

This recipe is from a Montana ranch in the 1890's, where the lady of the house fixed it for family and guests. This is no Yankee Pot Roast!

Ranch House Pot Roast
(Slow-Cooker version)

Ingredients:

A medium-sized lump of lard
3-4 pound beef roast (chuck, round, or whatever you have)
2 handfuls of flour
salt and pepper to taste
2 cups beef broth or water
1 medium onion, sliced
1-2 cloves garlic, chopped
1 bay leaf
1/4 - 1/2 teaspoon chili powder
6-8 potatoes - enough for all being served

I cook with lard occasionally - often enough to keep a
small container in the cupboard.

Heat the lard - a lump about the size of a small hen's egg - in a skillet over medium-high heat.

Season the flour with salt and pepper, and spread out on a plate. Dredge the beef in the flour. Brown the roast in the hot fat. Move the browned beef to your slow cooker.

Now add your broth (or water), onion, garlic, bay leaf and chili powder. Simmer until the onion is softened. 

Pour this over the roast.

Scrub or peel your potatoes, cut them in half, and arrange them on top of the roast.

Cover your slow cooker, turn it on low, and let it cook for 6 - 8 hours.

Now it's time to go to the stock show and rodeo!

If you're looking for a western stock show, here's a hint: Follow the nearest cowboy.

Before the rodeo, we wandered over to the show ring where they were judging the Simmental bulls.

This big guy can father a lot of calves by UPS!

I also fulfilled a long-time dream (close to 50 years!) by buying my first (and probably only) pair of cowboy boots.

Puppy photo-bomb!

Okay, here's a better view - 

I love these boots :)

The rodeo was great, we got to hear our friend's five year old grandson sing the National Anthem, and we got home in time for supper with the family...

...except the prodigal son had decided to go to a friend's house with his brother for a bonfire and supper there.

No worries. We have plenty of leftover beef, so I'm fixing barbecued beef sandwiches for supper tonight!

- - - - - - - - - - - - - -

Reading this post again makes me want to head off for the Stock Show right now! But I'll wait until later in the week. I have a deadline looming on Wednesday, so maybe I'll celebrate by visiting the Stock Dog Trials on Thursday.

We'll have to take in the rodeo, too. There's a different show every night, so we can take our pick. :)

Of course, I'll have to wear my boots....

Have you ever been to a stock show or rodeo? Tell us about it!

Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.

Stop by Jan's website to learn more about her books: www.JanDrexler.com

Chuck Wagon Chili for the Rodeo

The end of January brings a wonderful splash of fun to our little city - the Black Hills Stock Show and Rodeo!

Cowpokes and their stuff everywhere you look!

Big cowboys and little ones.

Horses, cattle, sheep, boots, chaps, saddles, coats, gloves, vests....

You name it, you can buy it there.

And then there's the ranching equipment - gates, trailers, trucks, balers, baling netting. Even those things that you put the cow in to hold her while you're pulling her calf (if you don't know what I mean, ask Mary Connealy!).

My son works at a ranching supply store, and he just informed me that those things are called chutes (who would have thought?). Powder River has just come out with a new one that has solar powered hydraulics. Cool, huh?

And don't forget those cowboy hats!

The hallways of the convention center are filled with people. Cowboys, cowgirls, cowkids, and lots of others just enjoying the atmosphere (like my husband and I).

On Saturday, one of the rodeo clowns was walking around greeting the kids. I admit, I usually don't like clowns, but I have to admire those rodeo clowns. They have a tough job and they do it well. Who else would be crazy enough to try to keep an angry bull from goring the cowboy he just threw off his back?

Along with the people, you might just pass an alpaca or a horse being transported from the arena to their pen. Always a fun sight!


Stock Show week has become my time to try out a new chili recipe. You're going to love this one - if you're a cowboy. It is spicy enough to make you forget your saddle sores. :)

Chuck Wagon Chili
(This is an old recipe from the days of cattle drives and chuck wagons!)

ingredients:

2-3 pounds beef (I used part of the round roast in the picture), cut into 1/2" pieces
2 slices bacon
1 large onion, finely diced
2-3 Tablespoons Salsa Verde
8 ounces tomato sauce
4 Tablespoons chili powder
2 Tablespoons cumin
4 cloves garlic, finely diced
1/2 teaspoon oregano
2-3 cups water
1 cup beef broth (optional)
pinch of cayenne (use your own judgement on how large YOUR pinch should be!)
pinch of thyme
salt and pepper to taste

(flour and additional water will be added in the last step.)

Yes, you read that list right - there are no beans in this chili. In cowboy country, the beans are often cooked separately. This chili can be served over beans, refried beans, rice, or cornbread. But be sure to serve it with something to cut the heat!

In a Dutch oven or large kettle, cook two slices of bacon until done. Remove the bacon and reserve until later.

In the hot bacon grease, cook the beef cubes until brown on all sides.

About half-way done.

Add the onions and garlic, and continue cooking until the onions are soft.

Now add the remaining ingredients. Simmer for at least an hour, stirring occasionally, adding a little water if necessary.

*A note from the original recipe: "Do not cover unless you're cooking outdoors." Um-hum. I can imagine what those chuck wagon cooks are trying to keep out of the chili.

When it is well cooked, the sauce will look very dark brown - almost black - and the meat will be tender.

20 minutes before serving, thicken the chili with 2 Tablespoons flour mixed in 1/2 cup water. Let simmer for an additional 15-20 minutes.

I served our chili over corn bread, with a piece of bacon for a garnish. For my cornbread recipe, go here: Another Salvo in the Great Cornbread Wars

VERY spicy, but so delicious!

And you can tone down the spiciness by adding less of any of the heat-producing ingredients.

One more shot of the stock show -

The North American Sheep Dog Trials are held on Thursday, along with a sheep shearing contest. I went last year (it was research - really!), and I'm seriously considering going again this year. I love watching the dogs work.

And they remind me of Thatcher's predecessor, my Border Collie, Connor. He was an old man when he died four years ago, and I still miss him. Some dogs just settle themselves into your heart a little deeper than others, don't they?

So here's our question of the day - If you were going to the Stock Show, which part would you want to see first?

Ranch House Pot Roast

The Black Hills Stock Show ended yesterday, so we don't have as many cowboys in town as we did last week. Which is sad.

Because face it, how often do you get to have a photo op with a bunch of rodeo cowboys?

My daughter, Carrie, with the Wrangler Rodeo Cowboys
a couple years ago. These guys are all brothers from Utah.

A friend of ours had his picture taken with the rodeo queens this year. Much to his wife's dismay!

But all week long we've been livin' cowboy culture and sheep ranchin' and horses.

On Thursday I went to the sheep activities over at the Central State Fairgrounds.

There was the National Sheep Shearing contest -

- where I learned tons about shearing sheep. Once those woolies are on their backs, they relax and let the shearer do his work. The top guys can shear a sheep in about a minute. That's a lot of wool in one minute!

I also got to watch the preliminaries of the North American Sheep Dog Trials. It's thrilling to watch those dogs work.

I also learned to weave on a rigid heddle loom, card wool and spin. The Black Hills Crafters spent the entire day demonstrating the "sheep to yarn" process.

On Saturday we had made plans to head over to the stock show again to watch the afternoon PRCA rodeo, but our youngest son was coming home for the weekend. I wanted to fix a special dinner for him, so I decided to use my trusty slow cooker and a classic western dish.

This recipe is from a Montana ranch in the 1890's, where the lady of the house fixed it for family and guests. This is no Yankee Pot Roast!

Ranch House Pot Roast
(Slow-Cooker version)

Ingredients:

A medium-sized lump of lard
3-4 pound beef roast (chuck, round, or whatever you have)
2 handfuls of flour
salt and pepper to taste
2 cups beef broth or water
1 medium onion, sliced
1-2 cloves garlic, chopped
1 bay leaf
1/4 - 1/2 teaspoon chili powder
6-8 potatoes - enough for all being served

I cook with lard occasionally - often enough to keep a
small container in the cupboard.

Heat the lard - a lump about the size of a small hen's egg - in a skillet over medium-high heat. 

Season the flour with salt and pepper, and spread out on a plate. Dredge the beef in the flour. Brown the roast in the hot fat. Move the browned beef to your slow cooker.

Now add your broth (or water), onion, garlic, bay leaf and chili powder. Simmer until the onion is softened. 

Pour this over the roast.

Scrub or peel your potatoes, cut them in half, and arrange them on top of the roast.

Cover your slow cooker, turn it on low, and let it cook for 6 - 8 hours.

Now it's time to go to the stock show and rodeo!

If you're looking for a western stock show, here's a hint. Follow the nearest cowboy.

Before the rodeo, we wandered over to the show ring where they were judging the Simmental bulls.

This big guy can father a lot of calves by UPS!

I also fulfilled a long-time dream (close to 50 years!) by buying my first (and probably only) pair of cowboy boots.

Puppy photo-bomb!

Okay, here's a better view - 

I love these boots :)

The rodeo was great, we got to hear our friend's five year old grandson sing the National Anthem, and we got home in time for supper with the family...

...except the prodigal son had decided to go to a friend's house with his brother for a bonfire and supper there.

No worries. We have plenty of leftover beef, so I'm fixing barbecued beef sandwiches for supper tonight!

Cowboys Coming and Going!

It's Cowboy Time in the Black Hills - one of my favorite weeks around here!

Cowboys rule during the Black Hills Stock Show and Rodeo  - big ones and little ones!

We went to the show on Saturday. The first Saturday is the best time to hit the vendor booths. You can find anything a cowboy might need - 

Chaps and Chinks - 

You know what Chaps are, right? But what are Chinks? Chaps are the long leather coverings for your legs. Chinks are abbreviated chaps. They end about mid-calf. And these are real chaps, not the black leather ones motorcyclists wear. We see enough of those in August!

All kinds of clothing - and believe me, you don't look a bit strange dressed like this around here. Especially during the stock show.

We have little buckaroos having fun while waiting for their dads to finish talking about Quarter Horse stallions...

...and steeds for them to ride.

Belts and boots and hats...

These aren't just any hats. They're custom made, custom fitted cowboy hats made here in the Black Hills. Star of the West Hat Company

Plenty of saddles, bridles, lariats and other horse accouterments, of course.

I even shopped for riding boots. They're on my list to purchase before spring, when I've been promised more rides on my favorite mule, Loretta :)

 And then there are the rodeos. Every day.

These guys were waiting for Saturday afternoon's rodeo to start. Hubby and I will be going next Saturday, when a friend's five-year-old grandson is opening the show by singing the National Anthem.

Five years old.

Good stock runs deep in ranching families.

I thought I'd celebrate the Stock Show by reprising a recipe from a couple years ago. It continues to be a favorite around our house - especially when I use the local, grass-fed beef we've been buying the last two years. I've ordered this year's half-steer already, and just in time. The freezer's gettin' pretty empty!

Jan's Cowboy Chili

Start with about 1 1/2 pounds steak. I like to use round steak, or these little chuck steaks.

They're slightly icy in this picture - being slightly frozen makes the meat easier to handle.

Cut the meat into 1/2 inch cubes, and then prepare the marinade.

Marinade ingredients:
1/2 cup Worcestershire sauce
1/4 cup apple cider vinegar
1/4 cup oil - vegetable or olive
1/4 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon chipotle chili powder
1/2 teaspoon garlic powder

Mix the marinade ingredients together, and then pour over the cubed meat in a plastic bag or glass bowl. Put it in the refrigerator and let it marinate for at least 30 minutes - an hour or two is better.

After an hour or so, it's time to start cooking the chili.
Drain the marinated meat, reserving the onions and meat.

Brown in a tablespoon of olive oil in a large pot, and then add the rest of the ingredients:

2 cups beef broth
2 cans red beans (drained and rinsed)
1 can (14 oz.) tomato sauce
2 tablespoons chili powder
1 teaspoon chipotle chili powder
1 teaspoon oregano
2 tablespoons cumin

Let all this simmer, covered, for an hour or two. Or three. Or put it in the crock pot for a half day or so...
Now, lift the lid and take a whiff. Don't you feel like you're on a cattle drive with the cowboy of your dreams?

Westerns and cowboy stories continue to be favorites among Love Inspired readers, either contemporary or historical. We love the romance, the wide-open spaces, the culture that allows a man to be rough, tough and able to do whatever job comes along - but at the same time be gentle enough to coddle a newborn calf or hold his young son during a nap.

What is your favorite part of cowboy culture?